Changes in volatiles with the application of progressive freeze-concentration to Andes berry (Rubus glaucus Benth)

Journal of Food Engineering

Volumn 69, Issue 3, 2005, Pages 291-297

  Ramos, F A ^a   Delgado, J L ^a   Bautista, E ^a   Morales, A L ^a   Duque, C ^a  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

Author keywords

Enzymatic treatment; Freeze concentration; Rubus glaucus Benth; Volatiles

Indexed keywords

COMPOSITION; CONCENTRATION (PROCESS); CRYSTALLIZATION; DAIRY PRODUCTS; ENZYMES; EVAPORATION; FOOD PROCESSING; PARAMETER ESTIMATION;

ENZYMATIC TREATMENT; FREEZE-CONCENTRATION; RUBUS GLAUCUS BENTH; VOLATILES;

FRUITS;

CHEMICAL COMPOSITION; CONCENTRATION; CRYSTALLIZATION; DAIRY PRODUCTS; ENZYMES; EVAPORATION; FRUITS; PARAMETERS;

GLAUCUS; RUBUS GLAUCUS;

EID: 14644420822     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.07.022     Document Type: Article

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