Use of vacuum impregnation to develop high quality and nutritionally fortified frozen strawberries

Journal of Food Processing and Preservation

Volumn 28, Issue 2, 2004, Pages 117-132

  Xie, Jing ^a   Zhao, Yanyun ^b  

^a SHANGHAI OCEAN UNIVERSITY   (China)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ATMOSPHERIC PRESSURE; CALCIUM; CONCENTRATION (PROCESS); CUSTOMER SATISFACTION; FOOD PRESERVATION; FREEZING; FRUCTOSE; FRUITS; IMPREGNATION; NUTRITION; QUALITY CONTROL; REFRIGERATION; RESTORATION; SOLUTIONS; THAWING; ZINC;

CRYOPROTECTANTS; FREEZE-THAWING; VACUUM IMPREGNATION;

VACUUM APPLICATIONS;

FRAGARIA X ANANASSA; ZEA MAYS;

EID: 3943109567     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2004.tb00815.x     Document Type: Article

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