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Combined Drying Technologies for High-Quality Kiwifruit Powder Production

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Combined Drying Technologies for High-Quality Kiwifruit Powder Production

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Benlloch Tinoco, M.; Moraga Ballesteros, G.; Camacho Vidal, MM.; Martínez Navarrete, N. (2013). Combined Drying Technologies for High-Quality Kiwifruit Powder Production. Food and Bioprocess Technology. 6(12):3544-3553. doi:10.1007/s11947-012-1030-3

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/57964

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Title: Combined Drying Technologies for High-Quality Kiwifruit Powder Production
Author: Benlloch Tinoco, María Moraga Ballesteros, Gemma Camacho Vidal, Mª Mar Martínez Navarrete, Nuria
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
Freeze-drying is a dehydration technique which, from a sensory, nutritional and functional point of view, provides high-quality powder products. Nevertheless, both long processing times and high economic costs are required. ...[+]
Subjects: Freeze-drying , Microwave , Hot air , Drying kinetics , Antioxidant capacity , Solubility
Copyrigths: Cerrado
Source:
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-012-1030-3
Publisher:
Springer Verlag (Germany)
Publisher version: http://dx.doi.org/10.1007/s11947-012-1030-3
Thanks:
The authors thank the Ministerio de Educacion y Ciencia and the Generalitat Valenciana for the financial support given throughout the Projects AGL 2010-22176 and ACOMP/2012/161, respectively.
Type: Artículo

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