Water content effect on the chromatic attributes of dehydrated strawberries during storage, as evaluated by image analysis
The changes of chromatic attributes due to different hydration degree, anthocyanins degradation and browning development were studied in dehydrated strawberries. Strawberry slices were freeze-dried, equilibrated at different relative humidities and stored at 45 °C. The changes of several functions o...
Guardado en:
| Autores principales: | Agudelo-Laverde, L.M., Schebor, C., Buera, M.P. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00236438_v52_n2_p157_AgudeloLaverde |
| Aporte de: |
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