ArticleJournal of food science and technology2022
Secondary product from strawberry (
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
3 citing papers in PubMed, 6 citations in OpenAlex.
- Fermentation Process Optimization of Strawberry Wine Using the 2-Phenylethanol TolerantFoods (Basel, Switzerland) · 2025Article
- Differential gene expression in irradiated potato tubers contributed to sprout inhibition and quality retention during a commercial scale storage.Scientific reports · 2024Article
- Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia.Sugar tech : an international journal of sugar crops & related industries · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Strawberry is highly delicate and perishable fruit prone to microbial spoilage. To address these issues, secondary product(s) using strawberry pulp was prepared by adding sweetener (jaggery or sucrose) and anti-browning agent (citrate) to reduce the extent of drying induced sourness and discoloration, respectively. Subsequently, these products were LDPE packed and radiation processed (≤ 5 kGy) to ensure microbiological safety during ambient temperature storage. Physical, biochemical, functional (antioxidant and antimutagenic) and organoleptic properties (including flavor compounds) were found to be either retained or enhanced compared to dehydrated strawberry pulp. The product termed as dehydrated strawberry roll having jaggery and citrate (DSRJ) was found to be more acceptable than that having sucrose and citrate (DSRS) till 5 months. Scanning electron microscopy indicated better surface quality of DSRJ than DSRS. Electrochemical property when analyzed using cyclic voltammetry displayed strong correlation to radical scavenging antioxidant assays with marginal storage associated shift in the peak potential. GC-MS analysis indicated retention of most of the flavor compounds in DSRJ during storage. Thus, DSRJ, a value-added product could provide a solution to control post-harvest losses of the fruit by processing to a more stable form and ensuring availability beyond the season. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-021-05171-9.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.