The Effect of Freezing and Hydrocolloids on the Physical Parameters of Strawberry Mass-Based Desserts
References
- 1. Blanda, G., Cerretani, L., Cardinali, A., Barbieri, S., Bendini, A., & Lercker, G. (2009). Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance., 42, 30–36. Dx.doi.org/10.1016/j.lwt.2008.07.002.
- 2. Boland, A., Delahunty, C., & Vanruth, S. (2006). Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception., 96(3), 452–460. Doi: 10.1016/j.foodchem.2005.02.027.
- 3. Bourne, M. (2002).(2nd ed.). San Diego [etc.]: Academic Press.
- 4. Cepeda, E., & Gomez, R. (2002). Rheological characteristics of pimento puree: theoretical interpretation., 67(7), 2734–2738. DOI: 10.1111/j. 1365-2621.2002. tb08806.x.
- 5. Funami, T. (2011). Next target for food hydrocolloid studies: Texture design of foods using hydrocolloid technology., 25(8), 1904–1914. Doi:10.1016/j.foodhyd.2011.03.010.
- 6. Huang, Y, Ye, M., & Chen, H. (2013). Inactivation of Escherichia coli O157:H7 and Salmonella spp. in strawberry puree by high hydrostatic pressure with/without subsequent frozen storage., 160, 337–343. Dx.doi. org/10.1016/j.ijfoodmicro.2012.11.008.
- 7. Kader, A.A. (2005). Increasing food availability by reducing postharvest losses of fresh produce., 682, 2168–2177.
- 8. Kampuse, S., Segliņa, D., & Skrupskis, I. (2005). Changes of blackcurrant puree chemical components after frozen storage., 17(2), 282–286.
- 9. Marčenkova, T. (2010).. Doctoral thesis for acquiring the Doctor’s degree of Engineering sciences in the sector of Food Sciences. Jelgava: LLU.
- 10. McKenna, B.M. (Ed.). (2003).. Volume 1: Semi-solid foods. Boca Raton [etc.]: CRC Press; Cambridge: Woodhead Publishing Limited Ltd.
- 11. Olivares, M.L., Peirotti, M.B., & Deiber, J.A. (2006). Analysis of gelatin chain aggregation in dilute aqueous solutions through viscosity data., 20, 1039–1049. Dx.doi.org/10.1016/j.foodhyd.2005.10.019.
- 12. Pelayo, C., Ebeler, S.E., & Kader, A.A. (2003). Postharvest life and flavor quality of three strawberry cultivars kept at 5 °C in air or air +20 kPa CO, 27, 171–183.
- 13. Sae-kang, V., & Suphantharika, M. (2006). Influence of pH and xanthan gum addition on freeze-thaw stability of tapioca starch pastes., 65, 371–380. Dx.doi.org/10.1016/j.carbpol.2006.01.029.
- 14. Skrupskis, I., Boca, S., Rucins, M., Rozenbergs, V., & Iljins, U. (2011). Research of half-finished frozen fruit and berry products. Proceedings of the 23rd IIR International congress of refrigeration, August 21–26, 2011 (p. 7). Prague: International Institute of Refrigeration.
- 15. Slimību profilakses un kontroles centrs. (2010). Latvijas iedzīvotāju veselību ietekmējošo paradumu pētījums (FINBALT monitorings): http://sabves.vec.gov.lv/Lists/DatuAvoti/DispForm.aspx?ID=641
- 16. Soma, P., Williams. P., & Lo, M. (2009). Advancements in non-starch polysaccharides research for frozen foods and microencapsulation of probiotics., 3(4), 413–426. Doi: 10.1007/s11705-009-0254-x.
- 17. Stone, H., & Sidel, J.L. (2004).. California: Tragon corporation.
- 18. Sturm, K., Koron, D., & Stampar, F. (2003). The composition of fruit of different strawberry varieties depending on maturity stage., 83, 417–422. Dx.doi.org/10.1016/S0308-8146(03)00124-9.
- 19. Tadros, T., Izquierdo, P., Esquena, J., & Solans, C. (2004). Formation and stability of nano-emulsions., 108/109, 303–318. Dx.doi.org/10.1016/j.cis.2003.10.023.
- 20. Tulipani, S., Marzban, G., Herndl, A., Laimer, M., & Mezzetti, B. (2011). Influence of environmental and genetic factors on health-related compounds instrawberry., 124, 906–913. Dx.doi.org/10.1016/j.foodchem.2010.07.018.
- 21. Van Olphen, H., & Mysels, K.J. (Eds.) (1975).. La Jolla, CA: Theorex.
- 22. Williams, P.A., & Phillips, G.O. (2000). Introduction to food hydrocolloids. In G.O. Phillips & P. A. Williams (Eds.),(pp. 1–19). Cambridge: Woodhead Publishing Ltd.
DOI: https://doi.org/10.2478/plua-2014-0002 | Journal eISSN: 2256-0939 (formerly 2255-8535) | Journal ISSN: 1407-4427 (formerly 2255-8535)
Language: English, Latvian
Page range: 12 - 24
Published on: Jul 29, 2014
Published by: Latvia University of Life Sciences and Technologies
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2014 Sigita Boča, Ruta Galoburda, Imants Skrupskis, Dace Skrupska, published by Latvia University of Life Sciences and Technologies
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.