Influence of Pretreatments and Freeze-Drying Conditions of Strawberries on Drying Kinetics and Physicochemical Properties

Autor: Beata Biernacka, Dariusz Dziki, Stanisław Rudy, Andrzej Krzykowski, Renata Polak, Laura Dziki

Publikováno v: Processes; Volume 10; Issue 8; Pages: 1588

The aim of this study is to analyze the effects of pretreatments and drying temperature on the freeze-drying (FD) kinetics, ascorbic acid content, color changes, and antioxidant activity (AA) of strawberries. Experiments were performed at 20 °C, 40

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ded19bba6e2ad268e1a0af1b02a5e85b

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Whipped cream with the addition of strawberry powder

Autor: Levaj, Branka, Čošić, Zrinka, Pelaić, Zdenka, Repajić, Maja

The influence of the addition of strawberry powder (SP) (0, 5, 7.5 and 10%) and starch (0, 0.75 and 1.5%) on the physical and sensory properties of whipped cream (WC) was tested. The content of air (AC) immediately after foaming, the serum content (S

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::2af64c856fdbcfdeb57bb2427d513b4b
https://www.bib.irb.hr/1224070

Вплив структури деяких видів наповнювачів, введених до рецептури йогурту, на зміни його реологічних показників

Autor: Samilyk, Maryna, Helikh, Anna, Ryzhkova, Taisia, Bolgova, Natalia, Nazarenko, Yuliya

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 2, № 11 (104) (2020): Technology and Equipment of Food Production; 46-51
Восточно-Европейский журнал передовых технологий; Том 2, № 11 (104) (2020): Технологии и оборудование пищевых производств; 46-51
Східно-Європейський журнал передових технологій; Том 2, № 11 (104) (2020): Технології та обладнання харчових виробництв; 46-51

The data set is obtained regarding changes in viscosity, water-holding capacity, active and titrated acidity of yogurts using natural fillers. The possibility of using vegetable fillers with different types of structure (powder, solid and pasty) in t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::1beadccd11b410532b6789e1465e8ca2
http://journals.uran.ua/eejet/article/view/199527

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