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Browsing by Subject "Water activity"

Now showing items 1-16 of 16

Application of microwaves dielectric spectroscopy for controlling long time osmotic dehydration of parenchymatic apple tissue

Castro Giráldez, Marta; Fito Suñer, Pedro José; Fito Maupoey, Pedro (Elsevier, 2011-05)

[EN] Dielectric spectroscopy studies have been performed on fresh and osmotically dehydrated Granny Smith apples. The osmotic treatment consisted on immerse the samples into 65% (w/w) sucrose aqueous solution at 30 degrees ...
Cryo-scanning electron microscopy and light microscopy for the study of fungi interactions

Sempere Ferre, Francisca; Santamarina Siurana, Mª Pilar (Wiley, 2011-03)

The application of the cryo-scanning electron microscopy and light microscopy for the study of the interactions at different environmental conditions between Penicillium oxalicum and Fusariumverticillioides is described. ...
Determinación experimental y modelización de isotermas de sorción de agua de hojas de alcachofa

Calvo Ramírez, Alejandro (2013-11-20)

[ES] Un tercio de la producción de alcachofa se destina a la industria, donde un 70-85% de la materia prima se transforma en residuos sólidos. Para una adecuada gestión de estos residuos es necesario conocer sus propiedades ...
Détermination des isothermes de sorption de l eau des abricots et raisins

Mulet Pons, Antonio (Université de Technologie chimique et de métallurgie (Sofia, Bulgarie), 2011)

[EN] Sorption isotherms determination of apricots and raisins. Sorption isotherms are an important information source in order to establish the stability of food products and their storage conditions. This work addresses ...
Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations

Bonilla Lagos, Maria Jeannine; Atarés Huerta, Lorena María; Vargas, Maria; Chiralt, A. (Elsevier, 2012-05)

[EN] Oxygen has a deleterious effect on the quality of a wide variety of food products. The application of edible films and coatings to food products represents a new approach to solve this problem. Edible films and coatings ...
Efecto de la humedad relativa y del tiempo de almacenamiento en la calidad de plátano primitivo, cacao y quinoa secos en polvo.

López Fernández, Sara (2016-03-29)

[ES] En este trabajo se analizaron muestras de plátano primitivo (Musa acuminata AA), cacao (Theoborma cacao L.) y quinoa (Chenopodium quinua) deshidratadas, equilibradas en ambientes con dos humedades relativas (11,3% ...
Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder

Moraga Ballesteros, Gemma; Igual Ramo, Marta; García Martínez, Eva María; Mosquera, L. Hicela; Martínez Navarrete, Nuria (Elsevier, 2012-10)

The modified state diagram of freeze-dried grapefruit powder was obtained in order to determine the critical water content and critical water activity that cause the glass transition of the amorphous matrix at storage ...
Evaluation of the physicochemical properties of dehydrated artisanal cheese during storage

Calis-Pérez, Carlos; Domínguez-Niño, Alfredo; Urrea-García, Galo; Luna-Solano, Guadalupe (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Artisanal fresh cheese is a type of cheese from Hispanic origin and one of the most consumed; however, its shelf life is short due to of its pH is close to neutrality, high aw and low salt content. The fluidized bed ...
Influence of amyloglucosidase in bread crust properties

Altamirano Fortoul, Rossana del Carmen; Hernando Hernando, Mª Isabel; Molina Rosell, Maria Cristina (Springer Verlag, 2014-04)

Enzymes are used in baking as a useful tool for improving the processing behavior or properties of baked products. A number of enzymes have been proposed for improving specific volume, imparting softness, or extend ...
Modeling of the process of moisture loss during the storage of dried apricots

Miranda, G.; Berna, A.; Bon Corbín, José; Mulet Pons, Antonio (SAGE Publications (UK and US), 2011-10)

[EN] Moisture content is a reference parameter for dried food because the growth of most microorganisms is inhibited below certain water activity levels. In addition, it has a determining influence on the evolution of ...
Modeling sorption isotherms and isosteric heat of sorption of roasted coffee beans

Collazos-Escobar, Gentil; Gutiérrez-Guzmán, Nelson; Vaquiro-Herrera, Henry; Cortes-Macias, Erika (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] The aim of this work was determine the sorption isotherms in roasted beans of specialty coffee at temperatures of 25, 30 and 40 °C and water activities between 0.1 and 0.8 using the dynamic dew point method. The ...
Obtención de las isotermas de sorción de pollo a temperaturas de congelación.

Deusa Alonso, Jesús (2019-09-26)

[ES] Actualmente, la carne de pollo se ha convertido en un alimento muy consumido debido a que se relaciona con una dieta sana. El desarrollo de productos cárnicos a partir de pollo requiere de distintas operaciones de ...
Quality stability assessment of a strawberry-gel product during storage

Martín-Esparza, M.E.; Escriche Roberto, Mª Isabel; Penagos, L.; Martínez Navarrete, Nuria (Wiley, 2011-04)

A strawberry-gel product was formulated by using osmotic treatment. The osmotic solution (OS) used to dehydrate the fruit was mixed with carrageenan and employed to formulate the gel. In order to prevent a further dehydration ...
Salt in food processing; usage and reduction: a review

Albarracín Hernández, William; Sanchez, Ivan C.; Grau Meló, Raúl; Barat Baviera, José Manuel (Wiley, 2011-07)

[EN] Salt is one of the most widely used additives in food industries because of its low cost and varied properties. It has a preservative and antimicrobial effect as a direct consequence of the capacity of sodium chloride ...
Some Quality Aspects of Persimmon Jam Manufactured by Osmotic Dehydration without Thermal Treatment

Igual Ramo, Marta; Castelló Gómez, María Luisa; Ortolá Ortolá, Mª Dolores; Andrés Grau, Ana María (De GruyterBerkeley Electronic Press, 2011)

The traditional way of preparing persimmon jam produces astringent flavours due to the conversion of insoluble tannins into soluble tannins as a consequence of the high temperatures used in the process. For this reason, a ...
Water content-water activity-glass transition temperature relationships of spray-dried borojó as related to changes in color and mechanical properties

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. ...