Dehydrofreezing in the production of strawberry ingredients: Influence on the quality characteristics of fruit yoghurt

Acta Horticulturae

Volumn 567, Issue , 2002, Pages 791-794

  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

Dairy; Dehydration; Osmodehydration; Process; Sensory analysis

Indexed keywords

EID: 34247583651     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2002.567.175     Document Type: Conference Paper

References (9)

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2. FIL-IDF Standard 79B:1991.Determination of lactose content.FIL, Brussel, B.
3. FIL-IDF Provisional Standard 150:1991.Acidity in yoghurt.FIL, Brussel, B.
4. FIL-IDF Provisional Standard 151:1991. Dry matter determination, FIL, Brussel, B.
5. Forni, E., Erba, M.L., Maestrelli, A. and Polesello, A. 1992. Sorbitol and free sugar contents in plums. Food. Chem., 44:269-275.
6. Ilker, R. and Szczesniak, A.S. 1990 Structural and chemical bases for texture of plant foodstuffs. J. Texture Stud., 21: 1-36.
7. Larmond, E. 1977. Laboratory methods for sensory evaluation of food. Res. Branch Canada Dept. Agric., Pub.1637.
8. Maestrelli A., Giallonardo, G., Forni, E. and Torreggiani, D. 1997. Dehydrofreezing of sliced strawberries: a combined technique for improving texture. In Engineering & Food, ICEF 7, R. Jowitt ed., Sheffield Academic Press, Sheffield (UK), Part 2, F37-40.
9. Torreggiani, D. 1995. Technological aspects of osmotic dehydration in foods. In Food preservation by moisture control: Fundamentals and applications, ISOPOW PRACTICUM II, G.V.Barbosa-Cànovas & J. Welti-Chanes eds., Technomic Publishing Co. Inc., Lancaster, PA (USA), 281-304.