Rehydration characteristics of freeze-dried strawberry pieces as affected by whey protein edible coatings

International Journal of Food Science and Technology

Volumn 46, Issue 4, 2011, Pages 671-677

  Huang, Lue lue ^a   Zhang, Min ^a   Yan, Wei qiang ^a   Mujumdar, Arun S ^b   Sun, Dong feng ^c  

^a JIANGNAN UNIVERSITY   (China)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^c Shandong Luhua Group Company   (China)

Author keywords

Coating; Denaturation; Freeze drying; Rehydration ratio; Spouted bed drying; Strawberry; Whey protein isolate

Indexed keywords

FREEZE DRYING; REHYDRATION RATIO; SPOUTED BED DRYING; STRAWBERRY; WHEY PROTEIN ISOLATE;

CURING; DENATURATION; DRYING; FOOD ADDITIVES; FRUITS; PH EFFECTS; PROTEINS;

COATINGS;

FRAGARIA X ANANASSA;

EID: 79952743359     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02495.x     Document Type: Article

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