Effect of freezing desiccation and liofilisation on the biologically active compounds of fruits
2009
Sipos, P. | Katai, Zs. | Barancsi, A. | Mezei, Z. | Borbely, M. | Gyori, Z., University of Debrecen, Debrecen (Hungary). Faculty of Agronomy
The effect of different preservation technologies - freezing, desiccation and freeze drying (liofilisation) - was examined on the quality changes of strawberry, raspberry, gooseberry, elder, apricot, sour cherry, apple and cornel. All preserved technologies decreased the amount of biologically active compounds, and the degree of changes by different preservation technologies was similar on vitamin C and total phenolic contents. Comparing to the chemical composition of fresh fruit, freezing resulted 15%, liofilisation 28-32% and desiccation 45-48% decrease in the examined parameters.
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