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Understanding osmotic dehydration of tissue structured foods by means of a cellular approach.

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Understanding osmotic dehydration of tissue structured foods by means of a cellular approach.

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Seguí Gil, L.; Fito Suñer, PJ.; Fito Maupoey, P. (2012). Understanding osmotic dehydration of tissue structured foods by means of a cellular approach. Journal of Food Engineering. 110(2):240-247. doi:10.1016/j.jfoodeng.2011.05.012

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Title: Understanding osmotic dehydration of tissue structured foods by means of a cellular approach.
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] This contribution presents a study on osmotic dehydration of tissue structured foods based on a microstructural approach in which simplified systems such as isolated apple cells and protoplasts have been used. An ...[+]
Subjects: Microstructure , Osmotic dehydration , Mass transfer , Deformation-relaxation phenomena , Irreversible thermodynamics
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2011.05.012
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.jfoodeng.2011.05.012
Thanks:
The authors would like to thank the Ministerio de Educacion y Ciencia (Spain) for financial support, and the organising committee of the International Conference on Food Innovation 2010 (FoodInnova2010) for granting this ...[+]
Type: Artículo

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