Strawberries - source of natural flavor & nutrition. (contains related article) (Ingredients and Product Development): An article from: Food Processing

Strawberries - source of natural flavor & nutrition. (contains related article) (Ingredients and Product Development): An article from: Food Processing Review

This digital document is an article from Food Processing, published by Putman Media, Inc. on July 1, 1992. The length of the article is 766 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Strawberries are a nutritious and versatile ingredient for processed foods. Strawberries are low-calorie, retain their color when frozen, and help prolong the shelf-life of products due to their water activity and pH level. Strawberries are popular for use in baked goods. Approximately one-fourth of the US strawberry harvest is used in processed foods. The color and flavor of strawberries is best preserved when the fruit is stored at minus 18 degrees Centigrade in air-tight containers.

Citation Details
Title: Strawberries - source of natural flavor & nutrition. (contains related article) (Ingredients and Product Development)
Author: Dean D. Duxbury
Publication:Food Processing (Magazine/Journal)
Date: July 1, 1992
Publisher: Putman Media, Inc.
Volume: v53 Issue: n7 Page: p97(2)

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