Redox aspects concerning the preservation of food products by freezing

Zănoagă Cristinel; Zanoaga Madalina; Oana Cristina

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Articolul urmator

286

SM ISO690:2012

ZĂNOAGĂ, Cristinel, ZANOAGA, Madalina, OANA, Cristina. Redox aspects concerning the preservation of food products by freezing. In: Ecological Chemistry, Ed. 3rd, 20-21 mai 2005, Chişinău. Chișinău, Republica Moldova: Tipografia Academiei de Ştiinţe a Moldovei, 2005, 3rd, p. 432. ISBN 9975-62-133-3.

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Ecological Chemistry
3rd, 2005

Conferința "Ecological Chemistry"
3rd, Chişinău, Moldova, 20-21 mai 2005

Redox aspects concerning the preservation of food products by freezing

Pag. 432-432

Zănoagă Cristinel¹, Zanoaga Madalina², Oana Cristina³

¹ Research Centre for Oenology Iaşi - Romanian Academy Iași branch,
² “Petru Poni” Institute of Macromolecular Chemistry,
³ S.C. Coseli S.A.

Disponibil în IBN: 14 septembrie 2021

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Freezing, at least of vegetable products, no matter of what anatomic part we reffer to – root, stalk, leaf, flower, fruit or sead – induce manifested biochemical changes, including rH tissue modification. The farther is the value of native rH from a characteristic (compatible) value to the animal organism (about 26), the deeper are the rH changes after freezing. The changes obtained by freezing are: if the native rH is bellow 26, the product is oxidizing; in the opposite situation, the product is reducing as if the vegetable products as a whole would look to obtain an homeostazis (redox).

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