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Influence of sugar composition and air dehydration levels on the chemical-physical characteristics of osmodehydrofrozen fruit.

Author(s) : ERBA M. L., FORNI E., COLONELLO A., GIANGIACOMO R.

Type of article: Article

Summary

The effect of the presence of sorbitol in fructose syrup and the extent of air drying of dehydrated fruits on chemical composition, firmness and colour of peach and apricot. The use of sorbitol improves fruit rehydration ability.

Details

  • Original title: Influence of sugar composition and air dehydration levels on the chemical-physical characteristics of osmodehydrofrozen fruit.
  • Record ID : 1995-0960
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 50 - n. 1
  • Publication date: 1994

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