- -

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

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

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

Mostrar el registro completo del ítem

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.

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/57968

Ficheros en el ítem

Metadatos del ítem

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:
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
Patrocinador:
Research Department of Universidad de la Serena
Tipo: Artículo

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro completo del ítem