Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

Food and beverages

Publication Details

International Journal of Food Science & Technology, 47, pp.1430-1438.

doi: 10.1111/j.1365-2621.2012.02990.x

Abstract

The aim of this study was to investigate the effect of delactosed whey permeate (DWP) 27 treatment on antioxidant and physico-chemical properties of strawberries. Fresh strawberries 28 treated with 3 % DWP were analyzed for different quality, nutritional and microbiological 29 markers during 10 days of storage at 5 °C. The results showed that DWP treatment 30 significantly reduced incidences of decay (70 %) and numbers of total aerobic counts (~1.4 31 Log10 CFU/g) and yeast and moulds (~1.8 Log10 CFU/g). DWP treatment also inhibited the 32 loss of firmness (15 %) and maintained significantly (p

DOI

https://doi.org/10.1111/j.1365-2621.2012.02990.x

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