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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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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


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