What is it about?
Several emergent dehydration methods were compared and related to quality improvement of strawberries.
Featured Image
Why is it important?
Shelf-life of strawberries is very short. Therefore, new preservation methods should be developed to improve storage at ambient temperature. Moreover, new product characterics may result as a consequence of innovative preservation techniques.
Perspectives
Dehydrated fruits offer an interesting alternative to be an ingredient of cereal-based deserts. However, a stable product performance should be achieved. On the other hand, dehydrated berries may be an alternative for exportation without requirement of cooling chain.
Dr Johannes P.F. de Bruijn
Universidad de Concepcion
Read the Original
This page is a summary of: Quality retention in strawberries dried by emerging dehydration methods, Food Research International, September 2014, Elsevier,
DOI: 10.1016/j.foodres.2014.03.029.
You can read the full text:
Contributors
The following have contributed to this page
