Study of retention phenomena of fruit flavour components during freeze-drying, on a model system (influence of pectin)

Pozderovic, A.; Lovric, T.

Study of retention phenomena of fruit flavour components during freeze-drying, on a model system (influence of pectin)

1985

Pozderovic, A. (Prehrambeno-tehnoloski fakultet, Osijek (Yugoslavia)) | Lovric, T.

Addition of pectin in a model-system influences retaining of fruit flavour components during lyophilization in such a way that with addition of pectin up to certain concentration retaining of less easily volatile substances increases and retaining of easily volatile ones decreases.

显示更多 [+]