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Effect of Rehydration Temperature on Functional Properties, Antioxidant Capacity and Structural Characteristics of Apple (Granny Smith) Slices in Relation to Mass Transfer Kinetics

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Effect of Rehydration Temperature on Functional Properties, Antioxidant Capacity and Structural Characteristics of Apple (Granny Smith) Slices in Relation to Mass Transfer Kinetics

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Zura-Bravo, L.; Ah-Hen, K.; Vega-Galvez, A.; García Segovia, P.; Lemus-Mondaca, R. (2013). Effect of Rehydration Temperature on Functional Properties, Antioxidant Capacity and Structural Characteristics of Apple (Granny Smith) Slices in Relation to Mass Transfer Kinetics. Journal of Food Process Engineering. 36(5):559-571. doi:10.1111/jfpe.12018

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Título: Effect of Rehydration Temperature on Functional Properties, Antioxidant Capacity and Structural Characteristics of Apple (Granny Smith) Slices in Relation to Mass Transfer Kinetics
Autor: Zura-Bravo, L. Ah-Hen, K. Vega-Galvez, A. García Segovia, Purificación Lemus-Mondaca, R.
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
Apple slices dried at 60C were rehydrated at 20, 40 and 60C to analyze the influence of processing temperature on quality attributes and rehydration kinetics. Diffusion coefficient increased with process temperature from ...[+]
Palabras clave: Antioxidant, apple slices, rehydration kinetics, microstructure
Derechos de uso: Cerrado
Fuente:
Journal of Food Process Engineering. (issn: 0145-8876 )
DOI: 10.1111/jfpe.12018
Editorial:
Wiley: 12 months
Wiley-Blackwell
Versión del editor: http://dx.doi.org/10.1111/jfpe.12018
Agradecimientos:
The authors gratefully acknowledge financial support of the Research Department of Universidad de la Serena for the publication of this research.
Tipo: Artículo

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