An evaluation of the retention of quality characteristics in fresh and freeze-dried alpine strawberries

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dc.authorid0000-0002-3652-9737
dc.contributor.authorYurdugül, Seyhun
dc.date.accessioned2021-06-23T19:25:51Z
dc.date.available2021-06-23T19:25:51Z
dc.date.issued2008
dc.departmentBAİBÜ, Fen Edebiyat Fakültesi, Biyoloji Bölümüen_US
dc.description.abstractAlpine strawberries (Fragaria vesca) are used in fruit juice, marmalade, or jam production and as a result have economical importance in food sector. The fresh alpine strawberries have a tendency to lose their quality in a few days as a result of high water loss and spoilage. In this paper, the results of a study on the effects of freeze drying process on the characteristics of the alpine strawberries, such as firmness, sugar content, pH, colour, weight loss, dissolved solids, anthocyanin and vitamin C content with reference to the fresh, are reported. Freeze-drying indicated no difference in the characteristics of the alpine strawberries when compared with the fresh. It is found that a slight acid or base addition onto the rehydrated alpine strawberry juice preserved the stability of pigments and the colour. In addition, the rehydrated alpine strawberry juice exhibited an antimicrobial activity towards an important foodborne pathogen, Enterobacter faecium ATCC 6057.en_US
dc.identifier.doi10.1111/j.1365-2621.2007.01533.x
dc.identifier.endpage870en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-42149174279en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage865en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2007.01533.x
dc.identifier.urihttps://hdl.handle.net/20.500.12491/6281
dc.identifier.volume43en_US
dc.identifier.wosWOS:000254808800015en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYurdugül, Seyhun
dc.language.isoenen_US
dc.publisherJohn Wiley & Sonsen_US
dc.relation.ispartofInternational Journal Of Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAlpine Strawberriesen_US
dc.subjectFreeze-dryingen_US
dc.subjectShelf Lifeen_US
dc.titleAn evaluation of the retention of quality characteristics in fresh and freeze-dried alpine strawberriesen_US
dc.typeArticleen_US

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