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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
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/67662
Título: | Understanding osmotic dehydration of tissue structured foods by means of a cellular approach | |
Autor: | Fito Maupoey, Pedro | |
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[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 ...[+]
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Derechos de uso: | Reserva de todos los derechos | |
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Versión del editor: | https://dx.doi.org/10.1016/j.jfoodeng.2011.05.012 | |
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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 ...[+]
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