2021
DOI: 10.18697/ajfand.96.20205
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Frozen strawberry quality enhancement using high hydrostatic pressure and vacuum infusion with pectin methylesterase and calcium chloride solution

Abstract: 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 interest recently due to their ability to preserve the structure of the food during storage, albeit the possible shortcomings of degradation of texture and sensory quality. In this study, the effects of high hydrostatic pressure freezing and thawing on the physical quality… Show more

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