Zobrazeno 1 - 2
of 2
pro vyhledávání: '"zadržavanje arome"'
Publikováno v:
Food Technology and Biotechnology, Vol 41, Iss 2, Pp 111-119 (2003)
ResearcherID
Food Technology and Biotechnology
Volume 41
Issue 2
ResearcherID
Food Technology and Biotechnology
Volume 41
Issue 2
In order to improve the quality of dehydrated fruit products, the influence of the addition of two sugars (sucrose and trehalose) on the retention of aroma components during dehydration of strawberry puree was investigated. Manual headspace solid-pha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::942d8738bd21ffc49ead1f9f8692c510
http://hrcak.srce.hr/file/163964
http://hrcak.srce.hr/file/163964
Autor:
Komes, Draženka
U traženju novih mogućnosti unapređenja kakvoće prehrambenih proizvoda, bilo primjenom različitih postupaka ili aditiva, novija istraživanja ukazala su na specifične mogućnosti trehaloze kao jednog multifunkcionalnog sredstva (aditiva). Naime
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::bf74718ff12e511b0bfb02fabe25c31d
https://www.bib.irb.hr/135686
https://www.bib.irb.hr/135686
