Influence of storage on the quality of freeze-dried pomaces from blackcurrant
1997
Fik, M. (Akademia Rolnicza, Krakow (Poland). Katedra Chlodnictwa i Koncentratow Spozywczych) | Macura, R.
The objective of this study was to analyse organoleptic and some physico-chemical changes during the storage of frozen and freeze-drying applied, as the only procedure, resulted in about 30 percent less losses in vitamin C content than it was observed for blast freezing at -30 deg C of proviously concentrated material by freeze-drying method. Freezing does not significantly influenced the changes of the organoleptic quality as well as an index anthocyanins' degradation. The results show that freeze dried pomaces keeps well its organoleptic properties during storage and are a better source of vitamin C than its frozen equivalents
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