Effect of the antifreeze protein on the microstructure of strawberries (Fragaria ananassa Duch)

Effect of the antifreeze protein on the microstructure of strawberries (Fragaria ananassa Duch)

Abstract The present work aimed to evaluate the effect of the antifreeze protein on the microstructure and physicochemical properties of hidroponic strawberries, evaluating the titratable acidity, pH, colour and optical microscopy before freezing both in natura (IN) and impregnated with the protein...

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Bibliographic Details
Main Authors:	Marilene da Silva Rosa, Chirle Ferreira, João Gustavo Provesi, Edna Regina Amante
Format:	Article
Language:	English
Published:	Instituto de Tecnologia de Alimentos (ITAL) 2019-05-01
Series:	Brazilian Journal of Food Technology
Subjects:	Morango Impregnação a vácuo Congelamento Microestrutura
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100424&lng=en&tlng=en

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