Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations

The colour of freshly processed strawberry spread changes relatively rapidly from a bright red to a dull red, which then makes its appearance generally less acceptable for consumers. The colours of strawberry spreads following several processing conditions were measured under different storage condi...

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Bibliographic Details
Main Authors: Kadivec Mirta, Tijskens Leopold M.M., Kopjar Mirela, Simčič Marjan, Požrl Tomaž
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research 2016-12-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
Online Access:http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2016-0007/pjfns-2016-0007.xml?format=INT