Browsing University Journals/ Articles by Subject "Frozen, strawberry, quality, enhancement , high, hydrostatic, pressure, vacuum, infusion, pectin, methylesterase, calcium, chloride, solution"
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Frozen strawberry quality enhancement using high hydrostatic pressure and vacuum infusion with pectin methylesterase and calcium chloride solution
(Afr. J. Food Agric. Nutr. Dev, 2021-06-21)Fresh strawberry (Fragaria x ananassa) is a delicious fruit that is an excellent source of micronutrients and an array of beneficial phytochemicals. Emerging technologies like high pressure freezing and thawing have gained ...