Improvement of strawberry ingredients using vacuum infusion: Influence on the quality characteristics of strawberry yoghurt

Acta Horticulturae

Volumn 567, Issue , 2002, Pages 787-790

  Cattaneo, T M P ^a   Maraboli, A ^a   Leva, A Avitabile ^b   Torreggiani, D ^b  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b Istituto per la Valorizzazione Tecnologica dei Prodotti Agricoli   (Italy)

Author keywords

Colour; Dairy application; Process; Sensory analysis; Texture

Indexed keywords

EID: 13544263168     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2002.567.174     Document Type: Conference Paper

References (9)

1. AOAC 1980. In "Official Methods of Analysis", 13th eds., Washington DC, US.
2. FAIR-CT98-3814, " Vacuum Infusion", 1ST Workshop, 29 February 2000, Bourg en Bresse (France)
3. FIL-IDF Provisional Standard 150:1991. Acidity determination in yoghurt. FIL, Brussel, B.
4. FIL-IDF Provisional Standard 151:1991. Dry matter determination, FIL, Brussel, B.
5. FIL-IDF Standard 79B:1991.Determination of lactose content. FIL, Brussel, B.
6. Forni, E., Erba, M.L., Maestrelli, A. and Polesello, A. 1992. Sorbitol and free sugar contents in plums. Food. Chem., 44:269-275.
7. Larmond, E. 1977. Laboratory methods for sensory evaluation of food. Res. Branch Canada Dept. Agric., Pub.1637.
8. Muntada, V., Gerschenson, L.N., Alzamora, M.S. and Castro, M.A. 1998. Solute Infusion effects on texture of minimally processed kiwi fruit. J.Food Sci., 63:616-620.
9. Salvatori, D., Andres, A., Chiralt, A. and Fito, P. 1998. The response of some properties of fruits to vacuum impregnation. J. Food Process Engeneer. 21:59-73.