Vacuum impregnation of firming agents in red raspberries.
Armando QuintanillaAlejandra MencíaJoseph PowersBarbara RascoJuming TangShyam S SablaniPublished in: Journal of the science of food and agriculture (2018)
The optimal VI conditions identified in this study can be used to improve firmness and structural integrity of red raspberries by infusion of LMP and calcium. Findings on vacuum-impregnated red raspberries may be used to develop dehydrofrozen berries for incorporation into bakery and dairy products. © 2018 Society of Chemical Industry.