חיפוש מתקדם
LEVI, A., Division of Food Technology, Volcani Institute, Rehovot, Israel
SAMISH, Z., Division of Food Technology, Volcani Institute, Rehovot, Israel
LUDIN, A., Division of Food Technology, Volcani Institute, Rehovot, Israel
HERSHKOWITZ, E., Division of Food Technology, Volcani Institute, Rehovot, Israel
Summary. An increase in syrup concentration was found to lower the drained weight and to alter the firmness of canned grapefruit segments. Addition of CaCl2 in the syrup improved the textural properties of the product; addition of low‐methoxyl pectin increased the drained weight and improved the firmness and other textural properties of the canned grapefruit segments without influencing the taste or colour even after 180 days of storage. Copyright © 1969, Wiley Blackwell. All rights reserved
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Studies on the quality characteristics of canned grapefruit segments: II. Additives improving their drained weight and texture
4
LEVI, A., Division of Food Technology, Volcani Institute, Rehovot, Israel
SAMISH, Z., Division of Food Technology, Volcani Institute, Rehovot, Israel
LUDIN, A., Division of Food Technology, Volcani Institute, Rehovot, Israel
HERSHKOWITZ, E., Division of Food Technology, Volcani Institute, Rehovot, Israel
Studies on the quality characteristics of canned grapefruit segments: II. Additives improving their drained weight and texture
Summary. An increase in syrup concentration was found to lower the drained weight and to alter the firmness of canned grapefruit segments. Addition of CaCl2 in the syrup improved the textural properties of the product; addition of low‐methoxyl pectin increased the drained weight and improved the firmness and other textural properties of the canned grapefruit segments without influencing the taste or colour even after 180 days of storage. Copyright © 1969, Wiley Blackwell. All rights reserved
Scientific Publication
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