Colour changes of blackberry as affected by freezing rate
2008
Randjelovic, D.G., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Vracar, Lj.O., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Tepic, A.N., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology
The results of sensory evaluation confirmed evident colour change of fruits frozen by slow (and fast) treatment; the chemical analysis confirmed unchanged total solids and anthocyanin content, as well as changes in pH value and vitamin C, in comparison to fresh blackberry fruits.
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书目信息
Acta Periodica Technologica (Serbia)
卷
39
期
apteff39
ISSN
1450-7188
页码
pp. 63-68
其它主题
Congelation; Mure de ronce; Aptitude a la conservation; Propiedades organolepticas; Aptitud para la conservacion; Congelacion; Propriete organoleptique; Composicion quimica
语言
英语
注释
Summaries (En, Sr)
3 ill.
3 tables
13 ref.
类型
Summary
2009-03-15
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