Microstructural changes of frozen strawberries submitted to pre-treatments with additives and vacuum impregnation
Strawberries were submitted to freezing after pre-treatments with hydrocolloid and calcium salts (pectin and calcium chloride) at different concentrations, in the attempt to establish a correlation of the effects of these substances and their processing, on the physical and microstructural charact...
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| Gepubliceerd in: | Ciência e Tecnologia de Alimentos |
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| Hoofdauteurs: | , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2011
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| Onderwerpen: | |
| Online toegang: | https://www.redalyc.org/articulo.oa?id=395940104038 |
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