ShareEffect of various thermal pretreatments on the texture of frozen cherries (Prunus avium L): related enzyme activities.
Author(s) : ALONSO J., CANET W., RODRIQUEZ M. T.
Type of article: Article
Summary
Comparison of the texture of cherries heated at 50-70 deg C for 3 to 12 minutes, prior to freezing and 3 to 6 months' cold storage. Research of relationships between instrumental measurement of texture and pectinesterase and polygalacturonase activity. The texture of frozen strawberries is improved by preheating at 70 deg C.
Details
- Original title: Effect of various thermal pretreatments on the texture of frozen cherries (Prunus avium L): related enzyme activities.
- Record ID : 1994-2332
- Languages: English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 196 - n. 3
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
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