Effect of pre-treatment conditions on content and activity of water and colour of freeze-dried pumpkin

LWT

Volumn 59, Issue 2P1, 2014, Pages 1075-1081

  Ciurzyńska, Agnieszka ^a   Lenart, Andrzej ^a   Greda, Klaudyna Jolanta ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Blanching; Colour coefficients; Freezing; Lyophilization; Osmotic dehydration

Indexed keywords

COLOR; DEHYDRATION; FOOD STORAGE; FREEZING; OSMOSIS; BLANCHING;

BLANCHING PROCESS; COLOR COEFFICIENT; FREEZING; FREEZING METHODS; FROZEN STORAGE; LYOPHILIZATION; OSMOTIC DEHYDRATION; PRETREATMENT CONDITIONS; WATER ACTIVITY; WATER-WATER; DISTILLED WATER; PRETREATMENT METHODS;

BLANCHING; OSMOSIS;

EID: 84907597169     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.06.035     Document Type: Article

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