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Modelling Osmotic dehydration of lemon slices using newsweeteners

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Modelling Osmotic dehydration of lemon slices using newsweeteners

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Rubio Arraez, S.; Capella Hernández, JV.; Ortolá Ortolá, MD.; Castelló Gómez, ML. (2015). Modelling Osmotic dehydration of lemon slices using newsweeteners. International Journal of Food Science and Technology. 50(9):2046-2051. doi:10.1111/ijfs.12859

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/78892

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Title: Modelling Osmotic dehydration of lemon slices using newsweeteners
Author:
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería del Diseño - Escola Tècnica Superior d'Enginyeria del Disseny
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:
Lemon slices were osmotically dehydrated using the following healthy sweeteners as osmotic agents: tagatose, isomaltulose, oligofructose and aqueous extract of stevia. A kinetic study using a Fickian approach was performed, ...[+]
Subjects: Isomaltulose , Kinetics , Lemon , Oligofructose , Osmotic dehydration , Stevia , Tagatose
Copyrigths: Reserva de todos los derechos
Source:
International Journal of Food Science and Technology. (issn: 0950-5423 ) (eissn: 1365-2621 )
DOI: 10.1111/ijfs.12859
Publisher:
Wiley
Publisher version: http://dx.doi.org/10.1111/ijfs.12859
Thanks:
The authors would like to thank the Serigio-Andres family for donating the raw materials and also the GVA projects GV/2013/029, GV/2014/012 as well as the Universitat Politecnica de Valencia (Spain) for the financial support ...[+]
Type: Artículo

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