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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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Title: Effect of Rehydration Temperature on Functional Properties, Antioxidant Capacity and Structural Characteristics of Apple (Granny Smith) Slices in Relation to Mass Transfer Kinetics
Author: Zura-Bravo, L. Ah-Hen, K. Vega-Galvez, A. García Segovia, Purificación Lemus-Mondaca, R.
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
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 ...[+]
Subjects: Antioxidant, apple slices, rehydration kinetics, microstructure
Copyrigths: Cerrado
Source:
Journal of Food Process Engineering. (issn: 0145-8876 )
DOI: 10.1111/jfpe.12018
Publisher:
Wiley: 12 months
Wiley-Blackwell
Publisher version: http://dx.doi.org/10.1111/jfpe.12018
Thanks:
The authors gratefully acknowledge financial support of the Research Department of Universidad de la Serena for the publication of this research.
Type: Artículo

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