Changes in respiration rate and physical properties of strawberries due to osmotic dehydration and storage

Journal of Food Engineering

Volumn 97, Issue 1, 2010, Pages 64-71

  Castello M L ^a   Fito, P J ^a   Chiralt, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Calcium; Colour; Osmotic dehydration; Respiration; Strawberry; Texture

Indexed keywords

BENEFICIAL EFFECTS; CALCIUM ADDITION; COLOUR; OSMOTIC DEHYDRATION; OSMOTIC TREATMENT; PUNCTURE FORCE; RESPIRATION RATE; STRUCTURAL COLLAPSE; VACUUM IMPREGNATION; VACUUM PULSE;

AGRICULTURAL PRODUCTS; CALCIUM; CALCIUM ALLOYS; COLOR; DEWATERING; MECHANICAL PROPERTIES; OSMOSIS; TEXTURES; VACUUM;

DEHYDRATION;

FRAGARIA X ANANASSA;

EID: 71749112417     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.09.016     Document Type: Article

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