Study of Trehalose Addition on Aroma Retention in Dehydrated Strawberry Puree
In order to improve the quality of dehydrated fruit products, the influence of the addition of two sugars (sucrose and trehalose) on the retention of aroma components during dehydration of strawberry puree was investigated. Manual headspace solid-phase microextraction (SPME), containing polydimethyl...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2003-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/163964 |