EFFECT OF SUCROSE AND ASCORBIC ACID ON QUALITY RETENTION IN FRESH AND FROZEN STRAWBERRY PUREE

被引：0
作者：
GUADAGNI, DG
机构：
来源：
FOOD TECHNOLOGY | 1954年 / 8卷 / 12期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：S29 / S29
页数：1
相关论文
共 50 条
[21]   The Effect of Citric Acid and Ascorbic Acid Dips on Storage and Quality Properties of Fresh Cut Kiwifruit Slices [J].
Dundar, Omur ;
Demircioglu, Hatice ;
Ozkaya, Okan ;
Dundar, Burcu .
KSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATURE, 2020, 23 (04) :807-815
[22]   Effect of pectin oligosaccharide on quality control of quick-frozen pumpkin puree [J].
Li, Wenhui ;
Wang, Hantao ;
Yang, DanLu ;
Liu, Jianhua ;
Wu, Jinhong ;
Ge, Yu .
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022, 57 (02) :1061-1073
[23]   Effect of high pressure and thermal processing on shelf life and quality of strawberry puree and juice [J].
Aaby, Kjersti ;
Grimsbo, Ingunn Haugland ;
Hovda, Maria Befring ;
Rode, Tone Mari .
FOOD CHEMISTRY, 2018, 260 :115-123
[24]   Antioxidant effect of ascorbic acid on the quality of Cobia (Rachycentron canadum) fillets during frozen storage [J].
Taheri, S. ;
Motalebi, A. A. ;
Fazlara, A. .
IRANIAN JOURNAL OF FISHERIES SCIENCES, 2012, 11 (03) :666-680
[25]   COLOR QUALITY OF FROZEN STRAWBERRIES - EFFECT OF ANTHOCYANIN, PH, TOTAL ACIDITY AND ASCORBIC ACID VARIABILITY [J].
WROLSTAD, RE ;
PUTNAM, TP ;
VARSEVELD, GW .
JOURNAL OF FOOD SCIENCE, 1970, 35 (04) :448-+
[26]   Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta [J].
Wang, Jinghong ;
Brennan, Margaret Anne ;
Brennan, Charles Stephen ;
Serventi, Luca .
FOODS, 2021, 10 (08)
[27]   Quantification of phenolic compounds and ascorbic acid in fruits and frozen pulp of acerola, cashew, strawberry and guava [J].
Freire, Juliana Mesquita ;
Patto de Abreu, Celeste Maria ;
Rocha, Denise Alvarenga ;
Correa, Angelita Duarte ;
Marques, Natalia Rodrigues .
CIENCIA RURAL, 2013, 43 (12) :2291-2296
[28]   EFFECT OF HEATING METHODS ON THIAMINE RETENTION IN FRESH OR FROZEN PREPARED FOODS [J].
KAHN, LN ;
LIVINGSTON, GE .
JOURNAL OF FOOD SCIENCE, 1970, 35 (04) :349-+
[29]   EFFECT OF FLAVONOIDS ON RETENTION OF ASCORBIC ACID IN RATS AND MICE [J].
EDDY, WH ;
SOKOLOFF, B ;
CONE, G ;
BEAUMONT, J ;
POWELLA, R .
FEDERATION PROCEEDINGS, 1952, 11 (01) :206-206
[30]   Effect of pH and ascorbic acid on high hydrostatic pressure-processed mango puree [J].
Guerrero-Beltran, Jose A. ;
Barbosa-Canovas, Gustavo V. ;
Moraga-Ballesteros, Gemma ;
Moraga-Ballesteros, Maria J. ;
Swanson, Barry G. .
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2006, 30 (05) :582-596
12345