Food colors cranberry

Yongsawatdigul and Gunasekaran (1996) showed that color and texture of microwave-vacuum-dried cranberries were better than those of air-dried samples. If we look specifically at the retention of aroma, it becomes necessary to distinguish between two basic cases. In most foods the aroma molecules are present in very small amounts, so that they are likely to be dissolved in the water phase. In this situation, the volatility of the aroma molecule in water is essential. 

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