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
Links
See other articles in this issue (1)
See the source
Indexing
-
Themes:
Irradiation and other preservation processes;
Fruit - Keywords: Raspberry; Canning; Quality; Puree; Cold storage; Colour; Fruit; Concentration
-
Quality loss of double concentrated tomato past...
- Author(s) : VILLARI P., COSTABILE P., FASANARO G., SIO F. de, LARATTA B., PIRONE G.
- Date : 1994
- Languages : English
- Source: J. Food Process. Preserv. - vol. 18 - n. 5
View record
-
Colour response of Cripps' Pink apples to posth...
- Author(s) : MARAIS E., JACOBS G., HOLCROFT D. M.
- Date : 2001
- Languages : English
- Source: RDA J. agric. Sci. Hortic. - vol. 90 - n. 1-2
View record
-
Effect of gamma irradiation on storability of a...
- Author(s) : BACHIR M. al-
- Date : 1999
- Languages : English
- Source: Qual. Plant., Plant Foods hum. Nutr. - vol. 54 - n. 1
View record
-
Improved tuna canning technology: way forward.
- Author(s) : AVERNA S.
- Date : 2008/11
- Languages : English
- Source: Infofish int. - n. 6
View record
-
Effect of processing and storage on anthocyanin...
- Author(s) : HEATHERBELL D. A., WITHY L. M., WROLSTAD R. E.
- Date : 1993
- Languages : English
View record