Rheological and structural properties of tart cherry puree as affected by particle size reduction
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.11.032
Abstract: Abstract The objective of this study was to determine the effect of micronization techniques for particle size reduction from D (v, 0.9) ≥ 800 μm to D (v, 0.9) ≤ 100 μm on the rheological and structural characteristics of tart cherry… read more here.
Keywords: particle size; size; size reduction; cherry puree ... See more keywords
Volatile compounds of freeze-dried sour cherry puree affected by the addition of sugars
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2017.1299175
Abstract: ABSTRACT The aim of this work was to determine the influence of the addition (5, 10, or 20 g/100 g) of different sugars (sucrose, maltose, or trehalose) prior to freeze-drying on the key volatile compounds… read more here.
Keywords: sample; addition; sour cherry; addition sugars ... See more keywords
Volatile profile of sour cherry puree as affected by sucrose and trehalose
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2017.1374289
Abstract: ABSTRACT In this study, effect of sugars (sucrose and trehalose) and their amount on the volatile profile of sour cherry puree was evaluated. Results were compared to sour cherry puree without addition of sugars. Volatiles… read more here.
Keywords: addition; sour cherry; amount; sucrose trehalose ... See more keywords