The Efficacy of Inulin as a Cryoprotectant Agent on the Nutritional and Quality Characteristics of Frozen Sour Cherry Subjected to Different Freezing Treatments
The aim of this study was to investigate the effects of inulin incorporation and three different freezing treatments (static, air blast, and individual quick frozen; IQF) on some quality characteristics of sour cherry (<i>Prunus cerasus</i> L.). Frozen foodstuffs expose undesired changes...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-02-01
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| Series: | Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-3900/91/1/273 |
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