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Do Nascimento, EMGC.; Mulet Pons, A.; Ramirez Ascheri. José Luis; Piler De Carvalho, CW.; Cárcel Carrión, JA. (2016). Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel. Journal of Food Engineering. 170:108-118. https://doi.org/10.1016/j.jfoodeng.2015.09.015
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/111786
Título: | Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel | |
Autor: | do Nascimento, Elisabete M. G. C. Ramirez Ascheri. José Luis Piler de Carvalho, Carlos Wanderlei | |
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[EN] The aim of this study was to evaluate the effect of temperature and ultrasound application on drying
kinetics and antioxidant potential of passion fruit peel. To this end, drying experiments (1 ms1) were
carried out ...[+]
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Derechos de uso: | Cerrado | |
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Versión del editor: | https://doi.org/10.1016/j.jfoodeng.2015.09.015 | |
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The authors acknowledge the financial support of the Spanish Ministerio de Economia y Competitividad (MINECO) and the European Regional Development Fund (ERDF) through project DPI2012-37466-CO3-03, and also the support of ...[+]
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