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FROZEN INTERMEDIATE MOISTURE FRUITS: STUDIES ON TECHNIQUES AND PRODUCTS PROPERTIES.

Author(s) : TORREGGIANI D.

Type of article: Book chapter

Summary

EFFECT OF THE COMBINATION OF AIR DRYING AND AN OSMOSIS TREATMENT, FOLLOWED BY FREEZING, ON THE GLUCIDE COMPOSITION, ON THE APPEARANCE, TEXTURE AND FLAVOUR OF DICED APPLE, FROZEN AND STORED AT 253 K (-20 DEG C). BY USING A FRUIT JUICE AS AN OSMOTIC AGENT, THE TEXTURE OF THE FINAL PRODUCT IS IMPROVED.

Details

  • Original title: FROZEN INTERMEDIATE MOISTURE FRUITS: STUDIES ON TECHNIQUES AND PRODUCTS PROPERTIES.
  • Record ID : 1990-0633
  • Languages: English
  • Source: In: Prog. Food Preserv. Process., Ceria - vol. 1
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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