REDOX ASPECTS REGARDING PRESERVATION OF VEGETAL FOOD PRODUCTS BY FREEZING
Freezing, at least of the vegetable products, no matter of the anatomic part involved – root, stalk, leaf, flower, fruit or seed – induces a biochemical changes manifested, implicitly, by modification of the tissular rH. More precisely, the more distant the native rH of the product under consider...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
"Alexandru Ioan Cuza" University of Iași
2007-08-01
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| Series: | Analele Ştiinţifice Ale Universităţii Alexandru Ioan Cuza din Iași,Sectiunea II A : Genetica si Biologie Moleculara |
| Online Access: | http://www.gbm.bio.uaic.ro/index.php/gbm/article/view/389 |
| Summary: | Freezing, at least of the vegetable products, no matter of the anatomic part involved – root, stalk,
leaf, flower, fruit or seed – induces a biochemical changes manifested, implicitly, by modification of the tissular rH. More
precisely, the more distant the native rH of the product under consideration is from a certain value – apparently the
optimum/compatible to the animal, consuming organism – (rH ~ 26), the deeper are the transformations it suffers as a
result of freezing, namely: if the native rH takes values below 26, the product gets oxidized by freezing while, in the
opposite case, it is reduced, as if the whole group of vegetal products would tend to attain – by means of freezing – a
(redox) homeostasis |
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| ISSN: | 1582-3571 2248-3276 |