|
Titre :
|
Influence of sugar composition and air dehydration levels on the chemical-physical characteristics of osmodehydrofrozen fruit
|
|
Auteurs :
|
M. Erba ;
E. Forni ;
A. Colonello
|
|
Type de document :
|
article/chapitre/communication
|
|
Année de publication :
|
1994
|
|
Format :
|
p.69-73
|
|
Langues :
|
= Anglais
|
|
Catégories :
|
INDUSTRIE AGRO-ALIMENTAIRE
|
|
Mots-clés :
|
GLUCIDE
;
FRUIT
;
PROPRIETE CHIMIQUE
;
PROPRIETE PHYSIQUE
;
CONGELATION
;
DESHYDRATATION
|
|
Résumé :
|
Osmodehydrofreezing, a combined process where osmotic dehydration is followed by air dehydration and freezing, has been proposed to prepare reduced-moisture fruit ingredients, free of preservatives, with a natural and agreable flavour, colour and texture, and with functional properties suitable for different applications.
|
|
Source :
|
Food chemistry, vol 50, n°1
|
