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Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith). Calcium and trehalose effects

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Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith). Calcium and trehalose effects

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Betoret Valls, ME.; Betoret Valls, N.; Castagnini, JM.; Rocculi, P.; Dalla Rosa, M.; Fito Maupoey, P. (2015). Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith). Calcium and trehalose effects. Journal of Food Engineering. 147:95-101. doi:10.1016/j.jfoodeng.2014.09.028.

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Título: Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith). Calcium and trehalose effects
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Fecha difusión:
Resumen:
[EN] Apple discs were impregnated with isotonic solutions of sucrose and trehalose with and without calcium addition and after air dried. In the vacuum impregnation experiments, the calcium and the replacement of sucrose ...[+]
Palabras clave: Apple , Drying modelling , Vacuum impregnation , Calcium , Trehalose
Derechos de uso: Reserva de todos los derechos
Fuente:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2014.09.028
Editorial:
Elsevier
Versión del editor: https://dx.doi.org/10.1016/j.jfoodeng.2014.09.028
Patrocinador:
Spanish Government (Ministerio de Ciencia e Innovacion) AGL2009-09905
Tipo: Artículo

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