Frozen vegetables

Salisbury steak with gravy, potatoes, and vegetable, frozen meal, heated 273 26 6 4 0.034 0.022 0 0.062 0.041... 

Vegetables (frozen) Press aggl. Briquetting (roller press)... 

Sucrose helps minimize earthy tastes of vegetables, while enhancing inherent flavors and aromas, and preserving color and texture (37). Addition of sucrose inhibits enzymatic browning of canned and frozen fmits, and prevents loss of color, flavor, and aroma from fmit during processing (38). 

Flavorings. Various spices are employed to provide distinctive flavors in many bakery foods. Similarly, flavors and colors, both natural and artificial, are used to enhance bakery products in terms of both eating properties and appearance (6,15). Cocoa, chocolate, and many varieties of fmit, as well as some vegetables, (fresh, frozen, canned, and dried) are used in the food product or in fillings or icings. 

Dairy Products. Sodium citrate is an important stabilizer used in whipping cream and vegetable-based dairy substitutes. Addition of sodium citrates to ice cream, ice milk, and frozen desserts before pasteurization and homogenization reduces the viscosity of the mix, making it easier to whip. 

Imitation whole egg having a low cholesterol content contains egg white as a base nonfat milk and vegetable oil, substituting for egg yolk, are added to give a composition similar to whole egg. These are in frozen, Hquid, or dried forms. 

Frozen fruit and vegetables will be sealed in plastic bags and stored at -18°C or lower. The humidity at this temperature is not important. 

The successful and profitable control of frozen food quality requires workable standards of product quality and condition and suitable methods for determining the degree of product conformance with standards. The frozen fruit and vegetable industry has developed rapidly during the past 20 years and serious concentration upon the development of adequate standards and objective methods for quality measurement is necessary. Such standards and methods should be placed on a uniform basis the country over and given official and legal status. 

However, unless the test is applied very soon after blanching, the results obtained may lead to misinterpretation and unnecessary product rejection. Peas and other vegetables yielding negative tests soon after blanching have been observed on subsequent standing and prior to freezing to yield positive reactions. This condition has been observed to carry over in the frozen and stored product. 

Because of their highly perishable nature, frozen fruits and vegetables are very sensitive to mishandling during distribution, especially in connection with maintaining proper conditions of temperature. 

Much valuable research has been devoted to developing the basic principles for the production of frozen fruits and vegetables of high and uniform quality. If this knowledge could be applied to its fullest extent, there would be little need for concern over the quality of such foods. Before this can be done, those responsible for quality control must be provided with suitable standards of quality and condition, and objective methods of analysis which will clearly indicate conformance or nonconformance to the standards. Responsibility for this resides with the research food technologist or chemist. It constitutes a rich field for profitable and practical research. 

There is yet much to be done in establishing standards and objective methods in which one may have complete confidence. The frozen fruit and vegetable industry has developed rather rapidly during the past 20 years and it is now time for individuals and organizations responsible for the conduct of frozen food research to concentrate... 

The typical isocyclic ring E present in chlorophylls is susceptible to a number of different modifications such as epimerization, which produces stereoisomers by inversion of the configuration at C-13 of their parent pigments. These 13 -epichlorophylls, known as chlorophylls a and b, are minor pigments. They are considered artifacts produced in the course of handling plant extracts and sometimes are also found in small amounts in heated and deep-frozen vegetables, hi the old Fischer systan of nomenclature that can still be found in some literature, these epimers were named 10-epichlorophylls. 

Giannakourore, M.C. and Taoukis, P.S., Kinetik modeling of vitamin C loss in frozen green vegetables nnder variable storage conditions. Food Chem., 83, 33, 2003. 

For this purpose, as well as for many other food uses, the vegetable gums, as a group, are often preferred to the starches, especially those of the cereal variety, because they do not tend to retrograde at low temperatures, as do these starches. Consequently, with the increasing popularity of frozen food products, the water-soluble gums are in greater demand. 

SFE of fruits and vegetables and meat products has been reported, but the sample preparation techniques necessary to obtain reproducible results are extremely time consuming. Solid absorbents such as Hydromatrix, Extrelut " anhydrous magnesium sulfate or absorbent polymers are required to control the level of water in the sample for the extraction of the nonpolar pesticides. Without the addition of Hydromatrix, nonpolar pesticides cannot penetrate the water barrier between the sample particles and the supercritical CO2. The sample is normally frozen and the addition of dry-ice may be required to reduce losses due to degradation and/or evaporation. Thorough reviews of the advantages and limitations of SFE in pesticide residues... 

Alkylenebis(dithiocarbamates) are not stable and decompose on contact with acidic fruit and vegetable juice generated during the sample preparation. The sample preparation is a critical step in their determination. The homogenization should be made with frozen samples as rapidly as possible followed immediately by the analysis. 

In the USA, frozen organic vegetables, organic milk and organic... 

Food products may include frozen produce, canned produce, pasta, sauces in jars, prepared meals or pizzas. It is important to work closely with the manufacturer, in working out the best types of ingredients to use, depending on the manufacturing facilities available. For example, frozen fruit and vegetable processors require a specific size and quality, pasta and bread manufacturers will have their specific requirement of the variety and grade of wheat. They require consistent quality and volume so as to be able to produce a consistent end product. As with restaurants, it is important to build a good relationship with your processor and to keep the manufacturer informed of any potential problems. This allows them to take other action to ensure their production does not suffer. 

When talking about temperature control, what do we mean An example from everyday life is the storage of frozen food like pizza, ice cream, vegetables or others. In many cases, the package indicates the maximum storage time depending on the temperature of storage. If the food is not kept below a certain temperature it often has to be eaten at the day of purchase. 

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