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Quality stability assessment of a strawberry-gel product during storage

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Quality stability assessment of a strawberry-gel product during storage

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Martín-Esparza, M.; Escriche Roberto, MI.; Penagos, L.; Martínez Navarrete, N. (2011). Quality stability assessment of a strawberry-gel product during storage. Journal of Food Process Engineering. 34(2):204-223. doi:10.1111/j.1745-4530.2008.00349.x

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/77476

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Title: Quality stability assessment of a strawberry-gel product during storage
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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Abstract:
A strawberry-gel product was formulated by using osmotic treatment. The osmotic solution (OS) used to dehydrate the fruit was mixed with carrageenan and employed to formulate the gel. In order to prevent a further dehydration ...[+]
Subjects: Anthocyanin content , Ascorbic acids , Carrageenans , Formulated products , Functional properties , Gel matrix , Gel products , Osmotic solutions , Osmotic treatment , Soluble solids , Stability assessment , Surface colors , Volatile profile , Water activity , Anthocyanins , Citric acid , Fruits , Gels , Ketones , Organic acids , System stability , Mechanical properties , Fragaria x ananassa
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Process Engineering. (issn: 0145-8876 )
DOI: 10.1111/j.1745-4530.2008.00349.x
Publisher:
Wiley
Publisher version: https://dx.doi.org/10.1111/j.1745-4530.2008.00349.x
Thanks:
The authors thank the Ministerio de Educacion y Ciencia and the Fondo Europeo de Desarrollo Regional (FEDER) for financial support throughout the projects AGL2002-01793 and AGL 2005-05994.
Type: Artículo

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