Impact of trehalose, sucrose and/or maltodextrin addition on aroma retention in freeze dried strawberry puree

International Journal of Food Science and Technology

Volumn 46, Issue 7, 2011, Pages 1337-1345

  Galmarini, Mara V ^a,b   van Baren, Catalina ^c   Zamora, María C ^a,b   Chirife, Jorge ^b   Di Leo Lira, Paola ^c   Bandoni, Arnaldo ^c  

^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; Sensory analysis; Strawberry; Sucrose; Trehalose; Volatile retention

Indexed keywords

FREEZE DRYING; SENSORY ANALYSIS; STRAWBERRY; TREHALOSE; VOLATILE RETENTION;

CARBOHYDRATES; EXTRACTION; FRUITS; GAS CHROMATOGRAPHY; SUGAR (SUCROSE);

DRYING;

FRAGARIA X ANANASSA;

EID: 79958703842     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02598.x     Document Type: Article

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