Optimization of Conditions for a Freeze-Dried Restructured Strawberry Block by Adding Guar Gum, Pectin and Gelatin.

Hu, Jiaqi; Sun, Xiyun; Xiao, Hongwei; Yang, Feifei; Liu, Chunju; Wang, Haiou; Zhang, Honglin; Zhang, Wei

Hu, Jiaqi; Sun, Xiyun; Xiao, Hongwei; Yang, Feifei; Liu, Chunju; Wang, Haiou; Zhang, Honglin; Zhang, Wei.

Afiliación

Hu J; College of Food Science, Shenyang Agricultural University, Shenyang 100866, China.
Sun X; School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China.
Xiao H; College of Food Science, Shenyang Agricultural University, Shenyang 100866, China.
Yang F; College of Engineering, China Agricultural University, Beijing 100083, China.
Liu C; College of Food Science, Shenyang Agricultural University, Shenyang 100866, China.
Wang H; School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China.
Zhang H; Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Zhang W; School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China.

Plants (Basel) ; 11(21)2022 Oct 22.

Article en En | MEDLINE | ID: mdl-36365264

Palabras clave

edible gum; freeze-dried restructured strawberry block; quality; response surface methodology; textural property

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Plants (Basel) Año: 2022 Tipo del documento: Article País de afiliación: China

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