Minimizing texture loss of frozen strawberries: Effect of infusion with pectinmethylesterase and calcium combined with different freezing conditions and effect of subsequent storage/thawing conditions

European Food Research and Technology

Volumn 223, Issue 3, 2006, Pages 395-404

  Van Buggenhout, S ^a   Messagie, I ^a   Maes, V ^a   Duvetter, T ^a   Van Loey, A ^a   Hendrickx, M ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Cryogenic freezing; Frozen storage; High pressure induced thawing; High pressure shift freezing; Pectin; Pectinmethylesterase calcium infusion; Texture

Indexed keywords

FRAGARIA X ANANASSA;

EID: 33745057739     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0218-4     Document Type: Article

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