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Significance of osmotic temperature treatment and storage time on physical and chemical properties of a strawberry-gel product

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Significance of osmotic temperature treatment and storage time on physical and chemical properties of a strawberry-gel product

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Martín-Esparza, M.; Escriche Roberto, MI.; Penagos Vélez, L.; Martínez Navarrete, N. (2011). Significance of osmotic temperature treatment and storage time on physical and chemical properties of a strawberry-gel product. Journal of the Science of Food and Agriculture. 91(5):894-904. doi:10.1002/jsfa.4262

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/82824

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Title: Significance of osmotic temperature treatment and storage time on physical and chemical properties of a strawberry-gel product
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] Background: The development of fruit-based foods that maintain the nutritional and sensory properties of fresh fruit may help to stimulate fruit consumption by consumers. The possibility of formulating a fruit-gel ...[+]
Subjects: Anthocyanins , Ascorbic acid , Colour , Mechanical properties , Osmotic dehydration , Volatile profile , Anthocyanin , Citric acid , Volatile organic compound , Article , Chemistry , Desiccation , Food handling , Fruit , Gel , Metabolism , Methodology , Odor , Osmosis , Strawberry , Temperature , Time , Food Technology , Fragaria , Gels , Odors , Time Factors , Volatile Organic Compounds , Fragaria x ananassa
Copyrigths: Cerrado
Source:
Journal of the Science of Food and Agriculture. (issn: 0022-5142 )
DOI: 10.1002/jsfa.4262
Publisher:
Wiley
Publisher version: http://dx.doi.org/10.1002/jsfa.4262
Thanks:
The authors thank the Ministerio de Ciencia y Tecnologia and the Fondo Europeo de Desarrollo Regional (FEDER) for their financial support through project AGL2002-01793. The English revision of this paper was funded by the ...[+]
Type: Artículo

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