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...
| Những tác giả chính: | , , , |
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| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
University of Zagreb Faculty of Food Technology and Biotechnology
2014-01-01
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| Loạt: | Food Technology and Biotechnology |
| Những chủ đề: | |
| Truy cập trực tuyến: | https://hrcak.srce.hr/file/193409 |