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Influence of high hydrostatic pressure on quality parametersand structural properties of aloe vera gel(Aloe barbadensis Miller)

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Influence of high hydrostatic pressure on quality parametersand structural properties of aloe vera gel(Aloe barbadensis Miller)

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dc.contributor.author Vega-Galvez, A. es_ES
dc.contributor.author Miranda, M. es_ES
dc.contributor.author Nunez-Mancilla, Y. es_ES
dc.contributor.author García Segovia, Purificación es_ES
dc.contributor.author Ah-Hen, Kong Shun es_ES
dc.contributor.author Tabilo-Munizaga, G. es_ES
dc.contributor.author Perez-Won, M.
dc.date.accessioned 2015-11-24T08:27:10Z
dc.date.available 2015-11-24T08:27:10Z
dc.date.issued 2014-10
dc.identifier.issn 0022-1155
dc.identifier.uri http://hdl.handle.net/10251/57969
dc.description.abstract The aim of this work was to study the effect of high hydrostatic pressure (HHP) on colour, dietary fibre, vitamin C content, polysaccharides content, physicochemical and structural properties of aloe vera gel at three pressure levels (300, 400 and 500 MPa for 3 min) after 35 days of storage at 4±1 °C. The results showed that HHP exerted a clear influence on most of the quality parameters studied. Moisture, protein and fat contents did not show changes with an increasing pressure. Ash, crude fibre and carbohydrates content increased with increasing pressure. Vitamin C content did not show significant differences after 35 days of storage. The variation of colour in the samples increased at 500 MPa. Total dietary fibre, water holding capacity and firmness increased with pressure. However, all HHP-treated samples presented a decrease in hydration ratio and polysaccharides content; and also minor alterations in the structural properties were produced at HHP of 300 500 MPa, resulting in a high quality gel. es_ES
dc.description.sponsorship The authors gratefully acknowledge the financial support from Project FONDECYT 1090228 and Research Department of Universidad de La Serena (DIULS), La Serena, Chile. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Journal of Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Aloe vera es_ES
dc.subject High hydrostatic pressure es_ES
dc.subject Polysaccharides es_ES
dc.subject Vitamin C es_ES
dc.subject Firmness es_ES
dc.subject Microstructure es_ES
dc.subject Total dietary fibre es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Influence of high hydrostatic pressure on quality parametersand structural properties of aloe vera gel(Aloe barbadensis Miller) es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s13197-012-0769-x
dc.relation.projectID info:eu-repo/grantAgreement/FONDECYT//1090228/CL/APPLICATION OF HIGH HYDROSTATIC PRESSURE FOR STABILIZATION OF ALOE VERA GEL (ALOE BARBADENSIS MILLER): EFFECT ON PHYSICOCHEMICAL, FUNCTIONAL PROPERTIES AND ANTIOXIDANT CAPACITY/ es_ES
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 Vega-Galvez, A.; Miranda, M.; Nunez-Mancilla, Y.; García Segovia, P.; Ah-Hen, KS.; Tabilo-Munizaga, G.; Perez-Won, M. (2014). Influence of high hydrostatic pressure on quality parametersand structural properties of aloe vera gel(Aloe barbadensis Miller). Journal of Food Science and Technology. 51(10):2481-2489. https://doi.org/10.1007/s13197-012-0769-x es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1007/s13197-012-0769-x es_ES
dc.description.upvformatpinicio 2481 es_ES
dc.description.upvformatpfin 2489 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 51 es_ES
dc.description.issue 10 es_ES
dc.relation.senia 256593 es_ES
dc.contributor.funder Fondo Nacional de Desarrollo Científico y Tecnológico, Chile es_ES
dc.contributor.funder Universidad de La Serena es_ES
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