Impact of packaging material and storage conditions on polyphenol stability, colour and sensory characteristics of freeze-dried sour cherry (prunus cerasus var. Marasca).

Zoric, Zoran; Pedisic, Sandra; Kovacevic, Danijela Bursac; Jezek, Damir; Dragovic-Uzelac, Verica

Zoric, Zoran; Pedisic, Sandra; Kovacevic, Danijela Bursac; Jezek, Damir; Dragovic-Uzelac, Verica.

Afiliación

Zoric Z; Faculty of Food Technology and Biotechnology, Centre for Food Technology and Biotechnology, Petra Kasandrica 6, Zadar, Croatia.
Pedisic S; Faculty of Food Technology and Biotechnology, Centre for Food Technology and Biotechnology, Petra Kasandrica 6, Zadar, Croatia.
Kovacevic DB; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Jezek D; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Dragovic-Uzelac V; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.

J Food Sci Technol ; 53(2): 1247-58, 2016 Feb.

Article en En | MEDLINE | ID: mdl-27162405

Palabras clave

Freeze dried sour cherries; Packaging; Polyphenols; Sensory characteristics; Storage

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2016 Tipo del documento: Article País de afiliación: Croacia Pais de publicación: India

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