Improved fruit composition having a depressed freezing point

Details Improved fruit composition having a depressed freezing point Improved fruit composition having a depressed freezing point

1981-12-09

1983-11-29

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 52, 426 61, 435 94, A23L 1212, C12P 1924

Patent

active

044180829

ABSTRACT:
Fructose is generated within whole fruit or within segments of fruit by inoculation with enzyme. The taste of the fruit is improved and the fruit may be subjected to freezing temperatures without suffering damage.

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Smolensky, D. C. et al.; J. Sci. Food Agr. 1975, vol. 26, No. 10, pp. 1523-1528.

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