The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - Dried strawberry puree

International Journal of Food Science and Technology

Volumn 44, Issue 10, 2009, Pages 1869-1876

  Galmarini, Mara V ^a,b   Schebor, Carolina ^a,c   Zamora, María C ^a,b   Chirife, Jorge ^b  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b PONTIFICIA UNIVERSIDAD CATÓLICA ARGENTINA   (Argentina)

^c UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Freeze drying; Glass transition; Maltodextrin; Sensory analysis; Strawberry; Sucrose; Trehalose

Indexed keywords

FRAGARIA X ANANASSA;

EID: 70349202226     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01890.x     Document Type: Article

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