Raspberries frozen

ANCos B DE, GONZALES E M and CANO M p (2000) Ellagic acid, vitamin C, and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit , J Agric Food Chem, 48 (10) 4565-70. 

Korsager, B., Hede, S., Boggild, H., Bottiger, B. E., and Molbak, K. (2005). Two outbreaks of norovirus infections associated with the consumption of imported frozen raspberries, Denmark, May-June 2005. Euro Surveill. 10, E050623.1. 

Detection of human norovirus from frozen raspberries in a cluster of gastroenteritis outbreaks. Euro Surveill. 14. 

Berry 1 frozen raspberry (crushed), 2 g strawberry jam, 5 g blackberry jam Dried fig 1 dried fig, cut into 1 cm pieces... 

For variety, try using some orange marmalade, raspberry or strawberry preserves, or even a tablespoon of frozen red or purple grape juice concentrate in place of sugar or other sweeteners. Combining the flavors of fruit with cocoa just can t be beat ... 

Add 1 tablespoon of raspberry jam or orange marmalade, 1 tablespoon of frozen red grape or orange juice concentrate, 1 teaspoon of vanilla extract, or 1 teaspoon of instant coffee (decaf at bedtime). Or add a pinch of cinnamon or nutmeg, or both. Also experiment with flavor concentrates, such as orange, lemon, or rum extract. 

Red raspberries do not have to be fresh to be nutritious quick-frozen and canned raspberries retain most of the nutrient qualities of fresh fruit. Consumers will sometimes see quick-frozen products labeled either flash frozen or IQF (immediately and individually quick frozen). 

Other fruit spirits are distilled from fresh or frozen fruits or their juices (blueberries, raspberries, strawberries, currants, apricots, peaches and others) while adding alcohol. Pomaceous fruit spirits are made from fresh fermented apples or other pomaceous fruits, from the whole fmit or its juices without the addition of sugar-containing substances, sugar or alcohol of another kind with a minimum alcohol content of approx. 38% by vol. 

White grape juice Pineapple juice Strawberry juice Lemon juice Orange juice Raspberry juice Vegetables, fresh or frozen Sweet corn (fresh)... 

The relative merits of sucrose, dextrose, and corn sirup as a food preservative from the standpoint of color and flavor retention have been investigated by several workers. Using frozen peach slices (18, 118, 116), strawberry preserves (110), and frozen blackberries and raspberries (17), the following results were observed (1) Replacement of part of the sucrose by dextrose resulted in poorer color of frozen peaches and (2) replacement of 25 to 50% of the sucrose with corn sirup produced detectable changes in flavor in all the cited foods. 

Despite the excellent reasons for use of sirup as the sweetener in frozen fruits, and the fact that most processors may prefer to use sirup where the end use permits, apparently the disadvantages outweigh the advantages. At the present time 80 to 90% of the frozen fruit is packed with dry sugars. This includes practically all of the fruit in large containers (30 pounds and over) and the smaller containers of frozen strawberries. Most of the other retail packages of fruit, including peaches and raspberries, are sirup-packed. 

With this general background, some work has teen carried out on the effect of low concentrations of sucrose and, in some cases, dextrose on the flavor of cooked foods which are commonly seasoned with butter, salt, and pepper. In earlier studies of various sweeteners, sweet taste was a flavoring, since it was predominant in the flavor of the strawberry preserves (10), frozen peaches (5), red raspberries, blackberries U), and strawberries. In addition, it counteracted some of the inherent sourness and enhanced natural fruit character. The following studies were designed to test the potentialities of sweeteners as seasonings. 

Two simple principles govern the process of freezing the food must be as fresh as possible and it should be frozen rapidly. Fast-freezing limits the disruption of a food s cell structure—although no matter how fast and efficiendy you freeze food its structure will inevitably break down a frozen raspberry will never look the same as a fresh one. A freezer should operate at - 0.5° F (-18° C) or below. At this temperature, the bacteria that spoil food cannot grow. 

Han, C., Zhao, Y., Leonard, S.W. and Traber, M.G. (2004). Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries (Fragariaxananassa) and raspberries (Rubus Ae LUs). Postharvest Biology and Technology, 33,67-78. 

Freezing— The vitamin contents of eight common frozen fruit products (apples, apricots, blueberries, cherries, orange juice concentrate, peaches, raspberries, and strawberries) were found to be lower than those of their fresh counterparts, but higher than those of canned fruit products.This study showed that the average vitamin losses were as follows vitamin A, 37% vitamin B-1 (thiamin), 29% vitamin B-2 (riboflavin), 17% niacin, 15% and vitamin C, 18%. 

Polymer dispersions with a heterogeneous particle structure - a special particle morphology consisting of a number of phases - have recently become of interest Examples are particles with a core/sheU structure or two coexistent polymer phases, particles with a raspberry structure, etc. The particle morphology may be thermodynamically preferred in the case of polymers with reduced chain mobiHty or even in the case of relatively low cross-hnldng, it is mostly kinetically controlled morphologies that are frozen. This enables product properties with even contradictory requirements to be achieved better, for example low film formation temperature, but maximum blocking resistance or hardness of the polymer (Fig. 1-3). 

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