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- W2000262392 abstract "Strawberry pulp was separated into insoluble pulp and serum by centrifugation at 9,000 g for 5 min. The serum portion was concentrated five-fold at 55–58C and 30–40 mmHg with aroma recovery. The concentrated serum, aroma fraction and insoluble pulp were mixed to make two-fold concentrated strawberry pulp. Results of gas chromatograms, GC/MS analysis for volatile compounds and sensory evaluation of concentrated strawberry pulp indicated that flavor quality was significantly improved by addition of aroma fractions. A 10% aroma recovery appeared to be suitable for the efficient concentration of strawberry pulp." @default.
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- W2000262392 date "1992-10-01" @default.
- W2000262392 modified "2023-10-18" @default.
- W2000262392 title "FLAVOR QUALITY OF CONCENTRATED STRAWBERRY PULP WITH AROMA RECOVERY" @default.
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- W2000262392 doi "https://doi.org/10.1111/j.1745-4557.1992.tb00959.x" @default.
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