In recent years, consumers have become increasingly aware of the nutritional benefits
brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of …

The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as
a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and …

Freezing is the process of ice crystallization from supercooled water. Ice crystal morphology
plays an important role in the textural and physical properties of frozen and frozen-thawed …

Background Fresh fruits and vegetables have a short shelf life. Freezing offers a solution to
their long-term preservation. However, transport phenomena during freezing of fruits and …

Current interest in controlling the textural and rheological properties of processed fruit and
vegetable products has stimulated research on the biochemistry of the cell wall, with …

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …

In this paper I review the production of frozen vegetables and fruits from a chain perspective.
I argue that the final quality of the frozen product still can be improved via (a) optimization of …

Potato slices immersed in 0.5% CaCl2 solution for 10min were examined using light
microscopy for their microstructure in frozen state before drying, during the sublimation …

In processed fruits and vegetables, changes in texture are strongly related to transformations
in cell wall polymers due to enzymatic and non-enzymatic reactions. A major challenge is …

The selection of freezing conditions is very important in order to optimize the efficiency of the
freezing process and simultaneously retain the biological microstructure. Fresh strawberry …