The modulation of three parameters - the size of pulp particles, the quantity of insoluble elements (cell walls) and viscosity of the serum - is the key to developing fruit purées with innovative textures.

Resource group: 
Information
Language: 
French fr French
English title: 
The modulation of three parameters - the size of pulp particles, the quantity of insoluble elements (cell walls) and viscosity of the serum - is the key to developing fruit purées with innovative textures.
Original title: 
La modulation des trois paramètres – taille des particules de pulpe, quantité d’insolubles (parois cellulaires) et viscosité du sérum – est la clé du développement de purées de fruits aux textures innovantes.
    Sector 
  • Fruits
    Category 
  • Processing
  • Quality & Safety
Information type: 
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