The structure-texture relationship of blanched and glucose-impregnated strawberries

The effect of water or steam blanching, glucose impregnation to attain an equilibrium water activity (a w) value of 0.93 or 0.95, and the addition of calcium on textural characteristics of strawberries was analysed. Strawberries were softened by blanching, varying the maximum extrusion force from 53...

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Detalles Bibliográficos
Autores principales:	Vidales, S.L., Castro, M.A., Alzamora, S.M.
Formato:	JOUR
Materias:	blanching glucose impregnation microstructure preservation strawberries texture
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_10820132_v4_n3_p169_Vidales
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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