Frozen strawberry quality enhancement using high hydrostatic pressure and vacuum infusion with pectin methylesterase and calcium chloride solution

Fresh strawberry (Fragaria x ananassa) is a delicious fruit that is an excellent source of micronutrients and an array of beneficial phytochemicals. Emerging technologies like high pressure freezing and thawing have gained interest recently due to their ability to preserve the structure of the food...

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Veröffentlicht in:	African journal of food, agriculture, nutrition, and development : AJFAND agriculture, nutrition, and development : AJFAND, 2021-02, Vol.21 (1), p.17290-17312
Hauptverfasser:	S.O., Konyole, S.O., Oiye, Okiror, G.P
Format:	Artikel
Sprache:	eng
Schlagworte:	Calcium chloride Esterases Frozen fruit Hydrostatic pressure Pectin Quality management Solution (Chemistry) Strawberries Vacuum
Online-Zugang:	Volltext
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