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Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder

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Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder

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Moraga Ballesteros, G.; Igual Ramo, M.; García Martínez, EM.; Mosquera, LH.; Martínez Navarrete, N. (2012). Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder. Journal of Food Engineering. 112(3):191-199. doi:10.1016/j.jfoodeng.2012.04.002

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75668

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Title: Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
The modified state diagram of freeze-dried grapefruit powder was obtained in order to determine the critical water content and critical water activity that cause the glass transition of the amorphous matrix at storage ...[+]
Subjects: Freeze drying , Glass transition , Water activity , Antioxidant capacity , Phenolic compounds , Vitamin C , Organic acids
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2012.04.002
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.jfoodeng.2012.04.002
Thanks:
The authors wish to thank the Ministerio de Educacion y Ciencia for the financial support given throughout Project AGL 2010-22176 and the Generalitat Valenciana for the financial support given throughout Projects GVPRE/2008/253 ...[+]
Type: Artículo

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