Nanocellulose as a Novel Cryoprotectant to Improve the Quality of Frozen Sour Cherries
Esra Gençdağ,
Ahmet Görgüç,
Fatih Mehmet Yılmaz
Abstract:Recent studies suggest that nanocelluloses may help protect frozen foods’ structure, thereby preserving quality parameters during storage. This study examined the impact of nanocellulose treatment on the frozen quality of sour cherries. Nanocellulose produced from pistachio hull was incorporated into sour cherries using vacuum impregnation, and its cryoprotective role was assessed using three different freezing techniques: static, air-blast, and individual quick frozen (IQF). Multivariate analysis of variance … Show more
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