Strawberries frozen

Afewitems, strawberries, other soft fruits and pieces of cauliflower, are quick-frozen with liquid nitrogen. 

The anthocyanin stabilities of grape-marc, elderberry, and black currant extracts were lower in all sucrose (100 g/L)-added systems as compared to the controls at pH values of 3, 4, and 5, whereas the brown index did not change with the addition of sugar. On the contrary, a protective effect of 20% sucrose added to frozen crowberries and strawberries was reported and the stabilities of anthocyanin juices from aronia were higher in syrups than in diluted extracts. Roselles pre-... 

Oszmianski J, Wojdylo A and Kolniak J. 2009. Effect of 1-ascorbic acid, sugar, pectin and freeze-thaw treatment on polyphenol content of frozen strawberries. LWT-Food Sci Technol.42(2) 581-586. 

Rubiolo, A.C. and Amer, M.I. 2001. Effects of different solutes in concentration changes of ascorbic acid during the frozen strawberry storage. In Proceedings of the International Congress on Engineering and Food, ICEF 8 (J. Welti-Chanes, G.V. Barbosa-Canovas, and J.M. Aguilera, eds), Vol. 1, pp. 814-818. Technomic Publisher, Lancaster, PA. 

Torreggiani, D., Fomi, E., Guercilena, I., Maestrelli, A., Bertolo, G., Archer, G.P., Kennedy, C.J., Bone, S., Blond, G., Contreras-Lopez, E., and Champion, D. 1999a. Modification of glass transition temperature through carbohydrates additions Effect upon colour and anthocyanin pigment stability in frozen strawberry juices. Food Res. Int. 32, 441 146. 

Wrolstad, R.E., Putnam, T.P., and Varseveld, G.W. 1970. Color quality of frozen strawberries Effect of anthocyanin, pH, total acidity and ascorbic acid variability. J. Food Sci. 35 448-452. 

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 ... 

Quick frozen strawberries Canned mushrooms Canned asparagus Concentrated apple juice ... 

Ascorbic acid loss in frozen foods is highly temperature dependent. For example, when peaches, boysenberries, or strawberries are stored at — 7°C instead of — 18°C, the rate of ascorbic acid degradation increases by a factor of 30-70 (105,106),... 

Frozen strawberries were weighed and the frozen fruit was homogenized in a Waring Blendor at low speed. Aliquots of 10 gm. of homogenate were spiked with various amounts of a 10 ppm stock of abamectin in acetonitrile. One gram of celite filter aid and 25 ml of acetonitrile H20 4 1 was added to each aliquot, and the mixtures were homogenized for 30 sec at medium speed in a Polytron homogenizer. 

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. 

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