Regulation and optimization of water activity and quality of intermediate-moisture potato frozen cake

Regulation and optimization of water activity and quality of intermediate-moisture potato frozen cake

The deterioration of cakes during frozen storage is a notorious phenomenon. This study aimed to evaluate the effects of cryoprotectants (collagen peptide, sericin peptide, and curdlan) on the intermediate-moisture cake during frozen storage. The results showed that cryoprotectants had a positive imp...

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Bibliographic Details
Main Authors:	Yi Shi, Huan Yao, Danlu Yang, Jinhong Wu, Linnan Zhang, Shaoyun Wang, Zhengwu Wang
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2021-01-01
Series:	CyTA - Journal of Food
Subjects:	intermediate-moisture frozen cake cryoprotectants water-holding capacity
Online Access:	http://dx.doi.org/10.1080/19476337.2021.1953148

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