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Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum.

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Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum.

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Mosquera, LH.; Moraga Ballesteros, G.; Martínez Navarrete, N. (2012). Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum. Food Research International. 47(2):201-2016. doi:10.1016/j.foodres.2011.05.019

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/77471

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Title: Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum.
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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Abstract:
The adsorption isotherms (20 °C) and the relationship between water content and glass transition temperature were modeled in freeze-dried strawberry powder studying the effect of the addition of maltodextrin and arabic ...[+]
Subjects: Arabic gum , Freeze-drying , Fruit powders , Glass transition , Maltodextrin , Water sorption , Arabic gums , Critical water activity , Critical water content , Glassy state , Maltodextrins , Physico-chemical analysis , Fruits , Sorption , Acacia senegal , Fragaria x ananassa
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Research International. (issn: 0963-9969 )
DOI: 10.1016/j.foodres.2011.05.019
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.foodres.2011.05.019
Conference name: 15th IUFoST World Congress of Food Science & Technology – Food Science Solutions in an Evolving World
Conference place: Cape Town, SOUTH AFRICA
Conference date: AUG 22-26, 2010
Type: Artículo Comunicación en congreso

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