| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6399294 | Food Research International | 2012 | 8 Pages |
Abstract
⺠Freezing and thawing of strawberries under various freeze-thaw conditions. ⺠Anthocyanin and ascorbic acid retention were independent of freezing technology. ⺠Rapid thawing was favorable for color, anthocyanin and ascorbic acid retention. ⺠Slow thawing (4 °C/24 h) proved to be disadvantageous for fruit quality. ⺠Storage of thawed fruits caused further pigment and ascorbic acid losses.
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Authors
Melanie Holzwarth, Sabine Korhummel, Reinhold Carle, Dietmar R. Kammerer,