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dc.contributor.author | Mosquera, Luz Hicela | es_ES |
dc.contributor.author | Moraga Ballesteros, Gemma | es_ES |
dc.contributor.author | Martínez Navarrete, Nuria | es_ES |
dc.date.accessioned | 2017-01-31T09:35:37Z | |
dc.date.available | 2017-01-31T09:35:37Z | |
dc.date.issued | 2012-07 | |
dc.identifier.issn | 0963-9969 | |
dc.identifier.uri | http://hdl.handle.net/10251/77471 | |
dc.description.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 gum. Both compositional and physicochemical analyses of strawberry pulp were performed. If the midpoint of the glass transition is considered, the critical water activity that ensures the glassy state of the product during storage at 20 °C increased from 0.094 to 0.237-0.341 when maltodextrin and arabic gum were added, respectively. The increase in the critical water content was not so marked and it was noticeable only in arabic gum added sample (from 7.5 to 8.9. g water/100. g product), being this sample more stable. © 2011 Elsevier Ltd. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Food Research International | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Arabic gum | es_ES |
dc.subject | Freeze-drying | es_ES |
dc.subject | Fruit powders | es_ES |
dc.subject | Glass transition | es_ES |
dc.subject | Maltodextrin | es_ES |
dc.subject | Water sorption | es_ES |
dc.subject | Arabic gums | es_ES |
dc.subject | Critical water activity | es_ES |
dc.subject | Critical water content | es_ES |
dc.subject | Glassy state | es_ES |
dc.subject | Maltodextrins | es_ES |
dc.subject | Physico-chemical analysis | es_ES |
dc.subject | Fruits | es_ES |
dc.subject | Sorption | es_ES |
dc.subject | Acacia senegal | es_ES |
dc.subject | Fragaria x ananassa | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum | es_ES |
dc.type | Artículo | es_ES |
dc.type | Comunicación en congreso | es_ES |
dc.identifier.doi | 10.1016/j.foodres.2011.05.019 | |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.description.bibliographicCitation | 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 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.conferencename | 15th IUFoST World Congress of Food Science & Technology – Food Science Solutions in an Evolving World | es_ES |
dc.relation.conferencedate | AUG 22-26, 2010 | es_ES |
dc.relation.conferenceplace | Cape Town, SOUTH AFRICA | es_ES |
dc.relation.publisherversion | https://dx.doi.org/10.1016/j.foodres.2011.05.019 | es_ES |
dc.description.upvformatpinicio | 201 | es_ES |
dc.description.upvformatpfin | 2016 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 47 | es_ES |
dc.description.issue | 2 | es_ES |
dc.relation.senia | 220106 | es_ES |