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Egas-Astudillo, LA.; Camacho Vidal, MM.; Martínez-Navarrete, N. (2021). Impact of shelf temperature on a grapefruit puree temperature evolution during freeze-drying. International Journal of Food Science & Technology. 56(1):413-419. https://doi.org/10.1111/ijfs.14656
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/182765
Título: | Impact of shelf temperature on a grapefruit puree temperature evolution during freeze-drying | |
Autor: | Egas-Astudillo, Luis Alberto | |
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[EN] The high nutritional and functional value of fruits justifies the use of freeze-drying to obtain high value-added products. As to identify in-line the drying end point, the usefulness of temperature evolution of a ...[+]
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Derechos de uso: | Reserva de todos los derechos | |
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Versión del editor: | https://doi.org/10.1111/ijfs.14656 | |
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The authors thank the Ministerio de Economía y Competitividad and the Ministerio de Economía, Industria y
Competitividad for the financial support given through the Projects AGL 2012-39103 and AGL 2017-89251-R
(AEI/FEDER-UE), ...[+]
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