Modeling of calcium chloride and pectin methylesterase prefreezing treatments of strawberries and jams

Journal of Food Science

Volumn 67, Issue 3, 2002, Pages 1240-1248

  Suutarinen, J ^a   Honkapaa K ^a   Heinio R L ^a   Mustranta, A ^a   Liukkonen Lilja, H ^a   Mokkila, M ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

CaCl2 PME; Modeling; Prefreezing; Strawberry jam

Indexed keywords

FRAGARIA X ANANASSA;

EID: 0036263117     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09484.x     Document Type: Article

References (16)

1. Effects of postharvest dips in calcium chloride in strawberry
2. Influence of processing and storage conditions in strawberry jam color
3. Factors influencing impregnation of apple slices and development of a continuous process
4. Sensory evaluation by quantitative descriptive analysis
5. Studies on uptake of calcium salts during pretreatment of peaches for freezing
6. 2 and PME prefreezing treatment in a vacuum on the structure of strawberries
7. The effect of calcium chloride and sucrose prefreezing treatments on the structure of strawberry tissues
8. The effect of different prefreezing treatments on the structure of strawberries before and after jam making
9. Food research experimental design: Effects of variation