Effect of osmosis time on structure, texture and pectic composition of strawberry tissue

European Food Research and Technology

Volumn 224, Issue 1, 2006, Pages 119-127

  Prinzivalli, Caterina ^a   Brambilla, Ada ^a   Maffi, Dario ^b   Lo Scalzo, Roberto ^a   Torreggiani, Danila ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Cellular structure; Osmotic dehydration; Pectic composition; Strawberry; Texture

Indexed keywords

FRAGARIA X ANANASSA;

EID: 33750157582     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0298-9     Document Type: Article

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