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The purpose of this study was to determine the possibility of using a chokeberry juice concentrate as a component of osmotic solution and convection-microwave-vacuum drying applying to obtain dried pro-health-promoting strawberries. The research material was Honeoye strawberries, which were dehydrated in sucrose and sucrose with chokeberry juice concentrate addition, and then subjected to microwave-convection-vacuum...
This study shows the effect of an aerated structure changed by the addition of sugar and citric acid as well as aeration time on selected physical and sensory properties of freeze-dried hydrocolloid gels. Different hydrocolloids were used to prepare 3 types of gels: low-methoxyl pectin, a mixture of xanthan gum and locust bean gum, and a mixture of xanthan gum and guar gum, with and without sugars...
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