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Effects of drying methods on quality attributes of murta (ugni molinae turcz) berries: bioactivity, nutritional aspects, texture profile, microstructure and functional properties

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Effects of drying methods on quality attributes of murta (ugni molinae turcz) berries: bioactivity, nutritional aspects, texture profile, microstructure and functional properties

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Lopez, J.; Ah-Hen, KS.; Vega-Galvez, A.; Morales, A.; García-Segovia, P.; Uribe, E. (2016). Effects of drying methods on quality attributes of murta (ugni molinae turcz) berries: bioactivity, nutritional aspects, texture profile, microstructure and functional properties. Journal of Food Process Engineering. 40(4):1-11. doi:10.1111/jfpe.12511

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/102488

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Title: Effects of drying methods on quality attributes of murta (ugni molinae turcz) berries: bioactivity, nutritional aspects, texture profile, microstructure and functional properties
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The effects of five different drying methods: convective drying, vacuum drying, freeze-drying, infrared-radiation drying, and sun-drying on various characteristic properties of murta berries from southern Chile were ...[+]
Subjects: Bioactive compounds , Drying methods , Functional properties , Infrared-radiation drying , Murta berries
Copyrigths: Cerrado
Source:
Journal of Food Process Engineering. (issn: 0145-8876 )
DOI: 10.1111/jfpe.12511
Publisher:
Blackwell Publishing
Publisher version: https://doi.org/10.1111/jfpe.12511
Thanks:
The authors gratefully acknowledge financial support of FONDECYT 1140075 and Research Departments of Universidad de la Serena and Universidad Austral de Chile, to conduction and publication of this research.
Type: Artículo

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