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Effect of Osmotic Dehydration Under High HydrostaticPressure on Microstructure, Functional Propertiesand Bioactive Compounds of Strawberry (Fragaria Vesca)

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Effect of Osmotic Dehydration Under High HydrostaticPressure on Microstructure, Functional Propertiesand Bioactive Compounds of Strawberry (Fragaria Vesca)

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Nunez-Mancilla, Y.; Vega-Galvez, A.; Perez-Won, M.; Zura, L.; García Segovia, P.; Di Scala, KC. (2014). Effect of Osmotic Dehydration Under High HydrostaticPressure on Microstructure, Functional Propertiesand Bioactive Compounds of Strawberry (Fragaria Vesca). Food and Bioprocess Technology. 7:516-524. doi:10.1007/s11947-013-1052-5

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/43998

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Título: Effect of Osmotic Dehydration Under High HydrostaticPressure on Microstructure, Functional Propertiesand Bioactive Compounds of Strawberry (Fragaria Vesca)
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
Sliced strawberries were subjected to combined osmotic dehydration (40 °Brix) and high hydrostatic pressure (HHP) at 100, 200, 300, 400 and 500 MPa for 10 min. This research was carried out to study the effects of ...[+]
Palabras clave: Strawberry , High hydrostatic pressure , Osmotic dehydration , Microstructure , Anthocyanins , Firmness
Derechos de uso: Cerrado
Fuente:
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-013-1052-5
Editorial:
Springer Verlag (Germany)
Versión del editor: http://dx.doi.org/10.1007/s11947-013-1052-5
Agradecimientos:
The authors gratefully acknowledge the Research Department of Universidad de La Serena, Chile for providing financial support to this investigation.
Tipo: Artículo

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