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Application of compression test in analysis of mechanical and color changes in grapefruit juice powder as related to glass transition and water activity

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Application of compression test in analysis of mechanical and color changes in grapefruit juice powder as related to glass transition and water activity

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Telis, VRN.; Martínez Navarrete, N. (2010). Application of compression test in analysis of mechanical and color changes in grapefruit juice powder as related to glass transition and water activity. Food Science and Technology. 43(5):744-751. doi:10.1016/j.lwt.2009.12.007

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Título: Application of compression test in analysis of mechanical and color changes in grapefruit juice powder as related to glass transition and water activity
Autor:
Entidad UPV: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Fecha difusión:
Resumen:
Physicochemical and structural properties of grapefruit juice powder were studied as affected by water activity. Powdered juice was obtained by freeze-drying and equilibrated at different water vapor pressure atmospheres ...[+]
Palabras clave: Water content , Sorption isotherm , Stickiness , Freeze-drying
Derechos de uso: Reconocimiento - Sin obra derivada - No comercial (by-nd-nc)
Fuente:
Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2009.12.007
Editorial:
Elsevier
Versión del editor: https://dx.doi.org/10.1016/j.lwt.2009.12.007
Agradecimientos:
Authors thank the Ministerio de Educacion y Ciencia and the Fondo Europeo de Desarrollo Regional (FEDER) for the financial support throughout the projects AGL2002-01793 and AGL 200505994. Vania R. N. Tells acknowledges the ...[+]
Tipo: Artículo

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