Ben Slimane, Nihel; Bagane, Mohamed; Mulet, Antonio; Carcel, J. A.(MDPI AG, 2022-07)
[EN] Convective drying is the most widely used technique to stabilize by-products in the food industry, permitting later processing. A thorough knowledge of the relationship between moisture content and water activity ...
[EN] Survival of probiotic microorganisms in dried foods is optimal for water activity (a(w)) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in ...
[EN] The effect of the puncturing settings (crosshead speed and punch cross-section) on the crust mechanical parameters was investigated using breads with two different crust thickness. Results showed that, greater punch ...
MOSQUERA, LUZ HICELA; Moraga Ballesteros, Gemma; Fernández de Córdoba Castellá, Pedro José; Martínez Navarrete, Nuria(Springer Verlag (Germany), 2011-09)
The water content-water activity-glass transition temperature relationships of commercial spray-dried borojó powder, with and without maltodextrin, have been studied as related to changes in color and mechanical properties. ...