University of Ljubljana / Schwabisch Hall / University of Zagreb / / /
IndustryTerm
dehydrated fruit products / fruit products / food processing / chemical formula / chemical instability / gas chromatography / toxic by-products / fresh product / food products / physical and chemical properties / less toxic by-products / dried products / food / suchlike dehydrated products / chemical stability hypothesis / steel trays / low free energy / model systems / juice processing plant / food preservation / dehydrated strawberry products / gas chromatograph / Chemical and physical analysis / chemicals / gas phase / yeast products / /
Organization
National Institute of Health / University of Ljubljana / Food and Drug Administration / eta / Leo Gracin Faculty of Food Technology and Biotechnology / Biotechnical Faculty / University of Zagreb / /
Person
Leo Gracin / C. Macdonald / Biopharm / Emil Zlati / Karin Kova / Tomislav Lovri / R. M. Beaudry / / /
Position
Corresponding author / J. F. Carpenter / G. P. / /
ProgrammingLanguage
DC / /
ProvinceOrState
New Jersey / New York / /
PublishedMedium
Food Technology / /
Technology
radiation / sublimation / sorption / Biotechnology / heat transfer / Thermal desorption / gas chromatography / /
D. KOMES et al.: Trehalose Addition to Dehydrated Strawberry Puree, Food Technol. Biotechnol[removed]–[removed]original scientific paper