Osmotic Concentration of Gooseberry Fruits – The Infl uence of Temperature, Time and Pretreatment Methods on Mass Transfer and Total Polyphenol and Organic Acid Content

The objective of the study is to assess the infl uence of temperature, time and enzymatic pretreatment on the osmotic concentration of gooseberry fruits (cultivar Biały Triumf). The fruits were osmotically concentrated in a sucrose solution at 65 °Brix and 40 to 70 °C for 5 to 240 min. Two experimen...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй
Үндсэн зохиолчид: Anna Kucner, Robert Klewicki, Michał Sójka, Elżbieta Klewicka
Формат: Өгүүллэг
Хэл сонгох:English
Хэвлэсэн: University of Zagreb Faculty of Food Technology and Biotechnology 2014-01-01
Цуврал:Food Technology and Biotechnology
Нөхцлүүд:
Онлайн хандалт:https://hrcak.srce.hr/file/193409