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Scientific paper - Original scientific paper
Properties of strawberries puree stored in the freezer
Italian journal of food sciences, 32 (2020), 4; 945-955. https://doi.org/10.14674/IJFS.1858
Obradović, Valentina; Ergović Ravančić, Maja; Marčetić, Helena; Škrabal, Svjetlana

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Obradović, V., Ergović Ravančić, M., Marčetić, H. & Škrabal, S. (2020). Properties of strawberries puree stored in the freezer. Italian journal of food sciences, 32. (4), 945-955. doi: 10.14674/IJFS.1858

Obradović, Valentina, et al. "Properties of strawberries puree stored in the freezer." Italian journal of food sciences, vol. 32, no. 4, 2020, pp. 945-955. https://doi.org/10.14674/IJFS.1858

Obradović, Valentina, Maja Ergović Ravančić, Helena Marčetić and Svjetlana Škrabal. "Properties of strawberries puree stored in the freezer." Italian journal of food sciences 32, no. 4 (2020): 945-955. https://doi.org/10.14674/IJFS.1858

Obradović, V., et al. (2020) 'Properties of strawberries puree stored in the freezer', Italian journal of food sciences, 32(4), pp. 945-955. doi: 10.14674/IJFS.1858

Obradović V, Ergović Ravančić M, Marčetić H, Škrabal S. Properties of strawberries puree stored in the freezer. Italian journal of food sciences [Internet]. 2020 [cited 2025 January 01];32(4):945-955. doi: 10.14674/IJFS.1858

V. Obradović, M. Ergović Ravančić, H. Marčetić and S. Škrabal, "Properties of strawberries puree stored in the freezer", Italian journal of food sciences, vol. 32, no. 4, pp. 945-955, 2020. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:787114. [Accessed: 01 January 2025]

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Metadata
Title (english)Properties of strawberries puree stored in the freezer
AuthorValentina Obradović
AuthorMaja Ergović Ravančić
AuthorHelena Marčetić
AuthorSvjetlana Škrabal
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Four different strawberry varieties were used for puree production and stored at -18 ºC for 12 months. Every three months samples were tested for rheological parameters, polyphenols content and antioxidant activity. Mathematical models for rheological behaviour of the samples were determined together with consistency coefficient (k) and flow behaviour index (n). Fluidity of the samples increased over time, but pseudoplastic behaviour remained through tested period. The biggest decrease of polyphenol content was observed between 9 and 12 months of storage, while antioxidant activity decreased the most during first three months by DPPH and ABTS method.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleItalian journal of food sciences
Numberingvol. 32, no. 4, pp. 945-955
p-ISSN1120-1770
e-ISSN2239-5687
DOIhttps://doi.org/10.14674/IJFS.1858
URN:NBNurn:nbn:hr:112:787114
Publication2020
Document URLhttps://www.itjfs.com/index.php/ijfs/article/view/1858
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2024-05-02 07:01:40