Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)

Article

Abstract: Sliced strawberries were subjected to combined osmotic dehydration (40 °Brix) and high hydrostatic p

Palabras claves:

ANTHOCYANINS, FIRMNESS, High hydrostatic pressure, Microstructure, Osmotic dehydration, strawberry

Autores:

Di Scala K., Núñez-Mancilla Y., P. García-Segovia, Pérez-Won M., Vega-Gálvez A., Zura-Bravo L.

Fuentes:

scopus