Impregnation Techniques for Aroma Enrichment of Apple Sticks: A Preliminary Study

Food and Bioprocess Technology

Volumn 3, Issue 6, 2010, Pages 861-866

  Comandini, Patrizia ^a   Blanda, Giampaolo ^a   Mújica Paz, Hugo ^b   Valdez Fragoso, Aurora ^b   Gallina Toschi, Tullia ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Apple sticks; Aroma enrichment; Impregnation techniques; Ultrasound; Vacuum impregnation

Indexed keywords

APPLE STICKS; AROMA ENRICHMENT; ASCORBIC ACIDS; FOOD INDUSTRIES; ISOTONIC SOLUTION; PRESSURE IMPREGNATION; PROCESSED FOODS; TREATMENT TIME; ULTRASOUND; ULTRASOUND TECHNOLOGY; VACUUM IMPREGNATION;

ATMOSPHERIC PRESSURE; ESTERS; FRUITS; KETONES; ORGANIC ACIDS; ULTRASONICS; VACUUM;

IMPREGNATION;

MALUS X DOMESTICA;

EID: 78650171692     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0385-6     Document Type: Article

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