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Title: The effect of processing and storage on fruit products
Author: Marson, Hayley Johanne
ISNI:       0000 0004 2746 9597
Awarding Body: University of Nottingham
Current Institution: University of Nottingham
Date of Award: 2012
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There is a large body of evidence to suggest that an increased consumption of fruit is beneficial to health. However the quality of data in relation to fruit products is varied, with extremely limited research in relation to extrusion and smoothie processing, whilst data for fresh cut fruit and juice processing is selective in terms of commodity type rather than varietal or country of origin data. The hypothesis underlying this research looked to confirm that variety, country of origin and / or their interaction will influence the nutritional composition of whole fruits. Secondly the hypothesis puts forward that minimal processing and storage will negatively impact on the quality in terms of nutritional content and / or retention. Kiwi fruit (Hayward), from three geographical locations were assessed for vitamin C and antioxidant content. Italian kiwi fruits had significantly higher vitamin C and FRAP content than kiwi fruits from other countries (New Zealand and Chile) (p
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available