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Aroma retention during drying of caja-umbu fruit pulp

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Aroma retention during drying of caja-umbu fruit pulp

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Fontes, A.; Leite-Neta, MT.; Matos, P.; Araújo, HC.; Jesus, M.; Rajkumar, G.; Narain, N. (2018). Aroma retention during drying of caja-umbu fruit pulp. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1051-1057. https://doi.org/10.4995/IDS2018.2018.7811

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/118310

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Title: Aroma retention during drying of caja-umbu fruit pulp
Author:
Issued date:
Abstract:
[EN] This study was aimed to obtain and characterize the dried powder of cajá-umbu (Spondias spp) fruit pulp obtained by spray-drying and lyophilization. Spray-drying of the pulp was done at different temperatures. Analysis ...[+]
Subjects: Drying , Dehydration , Dewatering , Emerging technologies , Products quality , Process control , Environmental , Evaporation , Sublimation , Diffusion , Energy , Intensification , Cajá-umbu , Volatile compounds , Gas chromatography , Mass spectrometry
Copyrigths: Reserva de todos los derechos
ISBN: 9788490486887
Source:
IDS 2018. 21st International Drying Symposium Proceedings.
DOI: 10.4995/IDS2018.2018.7811
Publisher:
Editorial Universitat Politècnica de València
Publisher version: http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7811
Conference name: 21st International Drying Symposium
Conference place: Valencia, Spain
Conference date: Septiembre 11-14, 2018
Type: Capítulo de libro Comunicación en congreso

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