Napredna pretraga

Pregled bibliografske jedinice broj: 425909

Trehalose addition: its influence on strawberry cream fillings


Kopjar, Mirela
Trehalose addition: its influence on strawberry cream fillings // Agro food industry hi-tech, 20 (2009), 3; 8-10 (međunarodna recenzija, pregledni rad, znanstveni)


Naslov
Trehalose addition: its influence on strawberry cream fillings

Autori
Kopjar, Mirela

Izvornik
Agro food industry hi-tech (1722-6996) 20 (2009), 3; 8-10

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
Strawberry cream fillings; trehalose addition; quality

Sažetak
Colour, aroma and texture are the most important quality properties of food products. Many approaches have been taken to improve the quality of fruit products. One of approach is application of less invasive process and the other is use of specific additives. In this article, an overview of trehalose addition on the quality of strawberry cream fillings is given in order to improve the product. Even if trehalose was used in science, medicine and cosmetic sector, its use in food industry was limited. Trehalose application in food industry was limited due to high production cost, but after development of its enzymatic production, trehalose becomes very interesting for food application.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-1130473-0340 - Razvoj procesa proizvodnje visokokvalitetne hrane (Vlasta Piližota, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek

Autor s matičnim brojem:
Mirela Kopjar, (250632)

Časopis indeksira:


  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus