date:Sep 28, 2017
nutrients (often pigment compounds known as polyphenols and carotenoids). So how do different processes change the composition?
Effects of freezing fruit
Freezing tends to involve minimal processing, with only brief heat treatment before freezing to stop enzymes breaking down the fruit that would otherwise lead to spoilage and flavour changes.
Freezing generally is a good way to preserve nutrients compared to other methods like canning and refrigeration. This is mainly linked to the relatively