SIFAT-SIFAT FISIK DAN SENSORIS PRODUK BUAH HASIL RESTRUKTURISASI NON-TERMAL SELAMA PENYIMPANAN DINGIN [Physical and Sensoric Properties of Restructured Fruit During Refrigerated Storage]

SIFAT-SIFAT FISIK DAN SENSORIS PRODUK BUAH HASIL RESTRUKTURISASI NON-TERMAL SELAMA PENYIMPANAN DINGIN [Physical and Sensoric Properties of Restructured Fruit During Refrigerated Storage]

The objective of this experiment was to develop novel restructured products from tropical fruits. A model fruit product was developed using fresh tropical fruits puree (avocado, mango, jackfruit, sapodilla, and soursop) and calcium-alginate gel forming methods (internal setting). As binding system l...

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Bibliographic Details
Main Authors: Zaki Utama, Sri Raharjo
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2002-04-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Tropical fruits
calcium-alginate gel
restructured
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/7017

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/7017

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