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Water sorption and glass transition in freeze-dried persimmon slices. Effect on physical properties and bioactive compounds

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Water sorption and glass transition in freeze-dried persimmon slices. Effect on physical properties and bioactive compounds

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González, CM.; Llorca Martínez, ME.; Quiles Chuliá, MD.; Hernando Hernando, MI.; Moraga Ballesteros, G. (2020). Water sorption and glass transition in freeze-dried persimmon slices. Effect on physical properties and bioactive compounds. LWT - Food Science and Technology. 130:1-8. https://doi.org/10.1016/j.lwt.2020.109633

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Título: Water sorption and glass transition in freeze-dried persimmon slices. Effect on physical properties and bioactive compounds
Autor: González, Cristina M. Llorca Martínez, Mª Empar Quiles Chuliá, Mª Desamparados Hernando Hernando, Mª Isabel Moraga Ballesteros, Gemma
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] The use of persimmon variety "Rojo Brillante", has seen a great expansion in recent years. Its production is associated with substantial amounts of post-harvest waste, therefore, development of products that allow its ...[+]
Palabras clave: Kaki , Sorption isotherm , Tannins , Physicochemical properties , Freeze-drying
Derechos de uso: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Fuente:
LWT - Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2020.109633
Editorial:
Elsevier
Versión del editor: https://doi.org/10.1016/j.lwt.2020.109633
Código del Proyecto:
info:eu-repo/grantAgreement/AEI//RTA2017-00045-C02-02/ES/Diseño de alimentos de alto valor nutritivo con ingredientes obtenidos a partir del destrío postcosecha de caqui/
Agradecimientos:
The authors thank the Ministerio de Ciencia, Innovacion y Universidades for the financial support given throughout Project RTA2017-00045-C02-02. They would also like to thank Phillip Bentley for assistance in correcting ...[+]
Tipo: Artículo

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