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Abstract:

The effect of water or steam blanching, glucose impregnation to attain an equilibrium water activity (a w) value of 0.93 or 0.95, and the addition of calcium on textural characteristics of strawberries was analysed. Strawberries were softened by blanching, varying the maximum extrusion force from 53 to 82% of the value of the fresh fruit for water or vapour treatment, respectively. Major changes in texture occurred during blanching, while the influence of the impregnation step depended on the previous treatment. Addition of 0.1% (w/w) calcium lactate during the impreg nation stage improved the textural characteristics of vapour-blanched glucose-treated fruits but was ineffective in preventing softening of water-blanched glucose-treated strawberries. Ultrastructural changes, studied by electron microscopy, correlated well with changes in texture. © 1998, Sage Publications. All rights reserved.

Registro:

Documento: Artículo
Título:The structure-texture relationship of blanched and glucose-impregnated strawberries
Autor:Vidales, S.L.; Castro, M.A.; Alzamora, S.M.
Filiación:Fellow of Universidad Nacional de Luján
Departamento de Biologia
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428, Capital Federal, Argentina
Palabras clave:blanching; glucose impregnation; microstructure; preservation; strawberries; texture
Año:1998
Volumen:4
Número:3
Página de inicio:169
Página de fin:178
DOI: http://dx.doi.org/10.1177/108201329800400303
Título revista:Food Science and Technology International
Título revista abreviado:Food Sci. Technol. Int.
ISSN:10820132
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v4_n3_p169_Vidales

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Citas:

---------- APA ----------
Vidales, S.L., Castro, M.A. & Alzamora, S.M. (1998) . The structure-texture relationship of blanched and glucose-impregnated strawberries . Food Science and Technology International, 4(3), 169-178.
http://dx.doi.org/10.1177/108201329800400303
---------- CHICAGO ----------
Vidales, S.L., Castro, M.A., Alzamora, S.M. "The structure-texture relationship of blanched and glucose-impregnated strawberries " . Food Science and Technology International 4, no. 3 (1998) : 169-178.
http://dx.doi.org/10.1177/108201329800400303
---------- MLA ----------
Vidales, S.L., Castro, M.A., Alzamora, S.M. "The structure-texture relationship of blanched and glucose-impregnated strawberries " . Food Science and Technology International, vol. 4, no. 3, 1998, pp. 169-178.
http://dx.doi.org/10.1177/108201329800400303
---------- VANCOUVER ----------
Vidales, S.L., Castro, M.A., Alzamora, S.M. The structure-texture relationship of blanched and glucose-impregnated strawberries . Food Sci. Technol. Int. 1998;4(3):169-178.
http://dx.doi.org/10.1177/108201329800400303