SharePhysical and chemical characteristics of raspberry pulp: storage effect on composition and colour.
Author(s) : OCHOA M. R., KESSELER A. G., VULLIOUD M. B., et al.
Type of article: Article
Summary
Raspberry pulp at different soluble solids contents was made from thawed fruit by milling, vacuum concentration (10-37° Brix), pasteurization and canning. The influence of storage at 4, 20 and 37 °C was investigated. Minor changes occurred when the raspberry pulp concentrate was stored at 4 °C.
Details
- Original title: Physical and chemical characteristics of raspberry pulp: storage effect on composition and colour.
- Record ID : 2000-2635
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 32 - n. 3
- Publication date: 1999
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Indexing
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Themes:
Irradiation and other preservation processes;
Fruit - Keywords: Raspberry; Canning; Quality; Puree; Cold storage; Colour; Fruit; Concentration
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