Among the berry species, straw-berr

Among the berry species, straw-berries have been in the centre of commercial interest due to
their superior sensory characteristics, in fresh or processedforms, such as juices, liqueurs, sorbets, ice cream, concen-trates, and dairy products (Moreno et al., 2000; Garcia-Palazonet al., 2004). In order to maintain strawberry quality and pro-long its shelf life and season availability, freezing is one ofthe common widely applied preservation methods (Bouzariet al., 2015), causing however, several undesirable changes tothis sensitive tissue (Blanda et al., 2009; Oliveira et al., 2015),such as texture degradation, colour alteration and nutritionalloss (Martinez-Navarrete et al., 2001; Sulaiman and Silva, 2013;Oliveira et al., 2015).

ผลลัพธ์ (แอฟริกา) 1:

Onder die Berry spesies, het Straw-bessies in die sentrum van kommersiële belang as gevolg van
hul uitstekende sensoriese eienskappe, vars of Processedforms, soos sap, likeur, sorbets, roomys, gekonsentreer-Trates, en suiwelprodukte (Moreno et al. ., 2000; Garcia-Palazonet al, 2004).. Ten einde aarbei gehalte en pro-lange sy raklewe en seisoen beskikbaarheid handhaaf, bevriesing is een VAN DIE algemene wyd toegepas preserveringsmetodes (Bouzariet al., 2015), wat veroorsaak dat egter 'n paar ongewenste veranderinge onderhavige sensitiewe weefsel (Blanda et al., 2009. ; Oliveira et al, 2015), soos tekstuur agteruitgang, kleur verandering en nutritionalloss (Martinez-Navarrete et al, 2001;.. Sulaiman en Silva, 2013;. Oliveira et al, 2015).