ShareA new method for producing a non-heated jam sample: the use of freeze concentration and high-pressure sterilization.
Author(s) : WATANABE M., et al.
Type of article: Article
Summary
Cryoconcentration eliminates excess water and pressurization assures sterilization. Viscoelastic and textural properties, and colour of strawberry jam made under these conditions are given.
Details
- Original title: A new method for producing a non-heated jam sample: the use of freeze concentration and high-pressure sterilization.
- Record ID : 1992-2767
- Languages: English
- Source: Agric. biol. Chem. - vol. 55 - n. 8
- Publication date: 1991
Links
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Indexing
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Themes:
Irradiation and other preservation processes;
Precooked food - Keywords: Cryoconcentration; Jam
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