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RESEARCH ON DEHYDROFREEZING OF FRUIT. 2. UTILIZATION FOR THE PREPARATION OF FRUIT SALAD.

Author(s) : CRIVELLI G.

Type of article: Article

Summary

CUBES OF APPLE, PEAR, PEACH AND KIWIFRUIT WERE DEHYDROFROZEN BY DIFFERENT TECHNIQUES AND UTILIZED TO PREPARE FRUIT SALAD FOR DIRECT CONSUMPTION. IN COMPARISON WITH CANNED FRUITS, DEHYDROFROZEN ONES HAD BETTER RESULTS IN FIRMNESS AND FLAVOUR AND WERE EVALUATED QUITE SIMILAR TO THE FRESH FRUITS. DEHYDROFROZEN FRUIT SHOWS MANY ADVANTAGES ALSO FROM THE ECONOMICAL POINT OF VIEW.

Details

  • Original title: RESEARCH ON DEHYDROFREEZING OF FRUIT. 2. UTILIZATION FOR THE PREPARATION OF FRUIT SALAD.
  • Record ID : 1990-2390
  • Languages: English
  • Source: Ann. IVTPA - vol. 18
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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