Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non‐thermal treatments

BACKGROUND The quantification of the main carbohydrates present in strawberry juices enriched with inulin and fructo‐oligosaccharides (FOS) and preserved by non‐thermal techniques (vanillin and ultrasound) was conducted, in addition to an investigation of the evolution of these compounds and their r...

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Veröffentlicht in:	Journal of the science of food and agriculture 2018-07, Vol.98 (9), p.3271-3279
Hauptverfasser:	Cassani, Lucía, Quintana, Gabriel, Moreira, María R, Gómez‐Zavaglia, Andrea
Format:	Artikel
Sprache:	eng
Schlagworte:	Berries Carbohydrate composition Carbohydrates Carbohydrates - analysis Chromatography, High Pressure Liquid Cold storage Deterioration Disaccharides Disaccharides - analysis Evolution Flora Food Preservation - methods Fragaria Fruit and Vegetable Juices - analysis fruit‐based product functional ingredients Fungi Fungi - growth & development Inulin Inulin - analysis Juices Liquid chromatography Mold growths Monosaccharides - analysis non‐thermal techniques Oligosaccharides Oligosaccharides - analysis Organic chemistry Spoilage Sucrose Sugar Ultrasonic testing Ultrasound Vanillin Yeasts Yeasts - growth & development yeasts and molds
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