Secondary product from strawberry (Fragaria ananassa) fruit for extended preservation and value addition
Author:
Funder
Bhabha Atomic Research Centre
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05171-9.pdf
Reference34 articles.
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2. Ali HM, El-Gizawy AM, El-Bassiouny RE, Saleh MA (2015) Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products. J Food Sci Technol 52:3651–3659
3. Al-Taher F, Nemzer B (2020) Identification of aroma compounds in freeze-dried strawberries and raspberries by HS-SPME-GC-MS. J Food Res 9:30–40
4. Ansari S, Maftoon-Azad N, Farahnaky A, Hosseini E, Badii F (2014) Effect of moisture content on textural attributes of dried figs. Int Agrophys 28:403–412
5. Araújo AC, Oliveira SM, Ramos IN, Brandão TRS, Monteiro MJ, Silva CLM (2017) Evaluation of drying and storage conditions on nutritional and sensory properties of dried galega kale (Brassica oleracea L. var. Acephala). J Food Qual 2017:1–9
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