Effects of prefreezing treatments on the structure of strawberries and jams: Dissertation

Agricultural and Biological Sciences

• Strawberries 90%
• Pectin 80%
• Jams 80%
• Pretreatment 40%
• Vascular Tissue 40%
• Proteins 30%
• Microscopy 30%
• Pith 30%
• Cortex 30%
• Cellulose 20%
• Carbohydrates 20%
• Lignin 20%
• Achene 20%
• Solutions 20%
• Storage 20%
• Fields 20%
• Tissues 20%
• Sucrose 10%
• Confocal Laser Scanning Microscopy 10%
• Sensory Evaluation 10%
• Odor 10%
• Intercellular Space 10%
• Fragaria 10%
• Ananas 10%
• Dipping 10%
• Cells 10%
• Flavor 10%
• Temperature 10%
• Shape 10%
• Staining 10%

Pharmacology, Toxicology and Pharmaceutical Science

• Strawberry 100%
• Pectin 80%
• Calcium Chloride 60%
• Protein 30%
• Microscopy 30%
• Cellulose 20%
• Lignin 20%
• Carbohydrate 20%
• Confocal Microscopy 10%
• Sucrose 10%
• Hyperbarism 10%

Food Science

• Jam 80%
• Sensory Quality 10%
• Thawing 10%
• Calcium 10%