- -

Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

Mostrar el registro completo del ítem

Vega-Galvez, A.; Ah-Hen, K.; Chacana, M.; Vergara, J.; Martínez Monzó, J.; García Segovia, P.; Lemus Mondaca, R.... (2012). Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices. Food Chemistry. 132(1):51-59. doi:10.1016/j.foodchem.2011.10.029.

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75427

Ficheros en el ítem

Metadatos del ítem

Título: Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
The aim of this work was to study the effect of temperature and air velocity on the drying kinetics and quality attributes of apple (var. Granny Smith) slices during drying. Experiments were conducted at 40, 60 and 80 °C, ...[+]
Palabras clave: Antioxidant activity , Apple , Drying kinetics , Microstructure , Total phenolics , Air velocities , Antioxidant activities , Antioxidant capacity , Colour differences , Drying kinetic , Effect of temperature , Effective moisture diffusivity , Maximum temperature , Microstructure analysis , Quality attributes , Rehydration ratio , Scavenging activities , Tissue damage , Total phenolic content , Agents , Air , Fruits , Glass transition , Kinetics , Phenols , Plants (botany) , Temperature , Tissue , Value engineering , Velocity , Drying , 1,1 diphenyl 2 picrylhydrazyl , Phenol , Airflow , Article , Biodegradation , Controlled study , Food color , Food texture , Fruit drying , Fruit firmness , Fruit morphology , Moisture , Plant parameters , Rehydration , Malus x domestica
Derechos de uso: Cerrado
Fuente:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2011.10.029
Editorial:
Elsevier
Versión del editor: https://dx.doi.org/10.1016/j.foodchem.2011.10.029
Patrocinador:
Research Department of Universidad de La Serena (DIULS), La Serena, Chile
Tipo: Artículo

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

Mostrar el registro completo del ítem