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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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dc.contributor.author Nunez-Mancilla, Y. es_ES
dc.contributor.author Vega-Galvez, A. es_ES
dc.contributor.author Perez-Won, M. es_ES
dc.contributor.author Zura, L. es_ES
dc.contributor.author García Segovia, Purificación es_ES
dc.contributor.author Di Scala, Karina Cecilia es_ES
dc.date.accessioned 2014-11-10T09:05:47Z
dc.date.available 2014-11-10T09:05:47Z
dc.date.issued 2014-02
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/10251/43998
dc.description.abstract 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 pressure on firmness, polysaccharides, total dietary fibre and microstructure, functional properties (rehydration ratio and water holding capacity) and bioactive compounds (anthocyanins, flavonoid and total phenolic). HHP affected the texture of the fruits leading to soft fruits due to increasing pressure. Fruit microstructure evidenced influence of pressure presenting the pressurised samples irregular matrices compared to samples treated at 0.1 MPa (control samples). Polysaccharides increased with pressure. Total dietary fibre, anthocyanins, flavonoids and total phenolic content showed a decrease with pressure when compared to control samples. es_ES
dc.description.sponsorship The authors gratefully acknowledge the Research Department of Universidad de La Serena, Chile for providing financial support to this investigation. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Strawberry es_ES
dc.subject High hydrostatic pressure
dc.subject Osmotic dehydration
dc.subject Microstructure
dc.subject Anthocyanins
dc.subject Firmness
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of Osmotic Dehydration Under High HydrostaticPressure on Microstructure, Functional Propertiesand Bioactive Compounds of Strawberry (Fragaria Vesca) es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-013-1052-5
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1007/s11947-013-1052-5 es_ES
dc.description.upvformatpinicio 516 es_ES
dc.description.upvformatpfin 524 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 7 es_ES
dc.relation.senia 256587
dc.contributor.funder Universidad de La Serena es_ES
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