- -

Aroma retention during drying of caja-umbu fruit pulp

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Aroma retention during drying of caja-umbu fruit pulp

Mostrar el registro sencillo del ítem

Ficheros en el ítem

Thumbnail
Nombre: 7811-22499-2-PB.pdf
Tamaño: 994.4Kb
Formato: PDF
Descripción: Versión editorial
Abrir
dc.contributor.author Fontes, Anderson es_ES
dc.contributor.author Leite-Neta, Maria Terezinha es_ES
dc.contributor.author Matos, Patricia es_ES
dc.contributor.author Araújo, Hannah Caroline es_ES
dc.contributor.author Jesus, Monica es_ES
dc.contributor.author Rajkumar, G. es_ES
dc.contributor.author Narain, Narendra es_ES
dc.date.accessioned 2019-03-21T07:52:50Z
dc.date.available 2019-03-21T07:52:50Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/118310
dc.description.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 of bioactive compounds and volatile compounds was performed. The total phenolic compounds content was high in the dried powder obtained at the temperature of 140 °C. The volatiles analysis of dried powders revealed that the powder dried at 140°C contained a larger number of compounds. The cajá-umbu powder showed that it is a better alternative for storage and conservation since it retained the majority of volatile compounds. es_ES
dc.format.extent 7 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Cajá-umbu es_ES
dc.subject Volatile compounds es_ES
dc.subject Gas chromatography es_ES
dc.subject Mass spectrometry es_ES
dc.title Aroma retention during drying of caja-umbu fruit pulp es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7811
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7811 es_ES
dc.description.upvformatpinicio 1051 es_ES
dc.description.upvformatpfin 1057 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7811 es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem