Influence of trehalose addition and storage conditions on the quality of strawberry cream filling

Journal of Food Engineering

Volumn 87, Issue 3, 2008, Pages 341-350

  Kopjar, M ^a   Pilizota V ^a   Hribar, J ^b   Simcic M ^b   Zlatic E ^b   Tiban, N Nedić ^a  

^a JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

^b UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Anthocyanin content; Aroma; Evaporation; Freeze drying; Storage conditions; Strawberry cream filling; Texture; Trehalose addition

Indexed keywords

AROMATIC COMPOUNDS; COLOR; ESTERS; EVAPORATION;

ANTHOCYANIN; FREEZE DRYING; PACKAGING ATMOSPHERE; STRAWBERRY CREAM FILLINGS; TREHALOSE;

FOOD PRODUCTS;

FRAGARIA X ANANASSA;

EID: 40049095876     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.12.011     Document Type: Article

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