- -

Modelling Osmotic dehydration of lemon slices using newsweeteners

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Modelling Osmotic dehydration of lemon slices using newsweeteners

Mostrar el registro completo del ítem

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. https://doi.org/10.1111/ijfs.12859

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

Ficheros en el ítem

Metadatos del ítem

Título: Modelling Osmotic dehydration of lemon slices using newsweeteners
Autor: Rubio Arraez, Susana Capella Hernández, Juan Vicente Ortolá Ortolá, Mª Dolores Castelló Gómez, María Luisa
Entidad UPV: 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
Fecha difusión:
Resumen:
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, ...[+]
Palabras clave: Isomaltulose , Kinetics , Lemon , Oligofructose , Osmotic dehydration , Stevia , Tagatose
Derechos de uso: Reserva de todos los derechos
Fuente:
International Journal of Food Science and Technology. (issn: 0950-5423 ) (eissn: 1365-2621 )
DOI: 10.1111/ijfs.12859
Editorial:
Wiley
Versión del editor: http://dx.doi.org/10.1111/ijfs.12859
Código del Proyecto:
info:eu-repo/grantAgreement/GVA//GV%2F2013%2F029/
info:eu-repo/grantAgreement/GVA//GV%2F2014%2F012/
info:eu-repo/grantAgreement/UPV//PAID-06-12-SP20120889/
Agradecimientos:
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 ...[+]
Tipo: Artículo

References

Azoubel, P. M., & Elizabeth Xidieh Murr, F. (2004). Mass transfer kinetics of osmotic dehydration of cherry tomato. Journal of Food Engineering, 61(3), 291-295. doi:10.1016/s0260-8774(03)00132-8

Castelló, M. L., Fito, P. J., & Chiralt, A. (2006). Effect of osmotic dehydration and vacuum impregnation on respiration rate of cut strawberries. LWT - Food Science and Technology, 39(10), 1171-1179. doi:10.1016/j.lwt.2005.07.001

Castelló, M. L., Igual, M., Fito, P. J., & Chiralt, A. (2009). Influence of osmotic dehydration on texture, respiration and microbial stability of apple slices (Var. Granny Smith). Journal of Food Engineering, 91(1), 1-9. doi:10.1016/j.jfoodeng.2008.07.025 [+]
Azoubel, P. M., & Elizabeth Xidieh Murr, F. (2004). Mass transfer kinetics of osmotic dehydration of cherry tomato. Journal of Food Engineering, 61(3), 291-295. doi:10.1016/s0260-8774(03)00132-8

Castelló, M. L., Fito, P. J., & Chiralt, A. (2006). Effect of osmotic dehydration and vacuum impregnation on respiration rate of cut strawberries. LWT - Food Science and Technology, 39(10), 1171-1179. doi:10.1016/j.lwt.2005.07.001

Castelló, M. L., Igual, M., Fito, P. J., & Chiralt, A. (2009). Influence of osmotic dehydration on texture, respiration and microbial stability of apple slices (Var. Granny Smith). Journal of Food Engineering, 91(1), 1-9. doi:10.1016/j.jfoodeng.2008.07.025

Castelló, M. L., Fito, P. J., & Chiralt, A. (2010). Changes in respiration rate and physical properties of strawberries due to osmotic dehydration and storage. Journal of Food Engineering, 97(1), 64-71. doi:10.1016/j.jfoodeng.2009.09.016

Castro-Giráldez, M., Tylewicz, U., Fito, P. J., Dalla Rosa, M., & Fito, P. (2011). Analysis of chemical and structural changes in kiwifruit (Actinidia deliciosa cv Hayward) through the osmotic dehydration. Journal of Food Engineering, 105(4), 599-608. doi:10.1016/j.jfoodeng.2011.03.029

CHÁFER, M., GONZÁLEZ-MARTÍNEZ, C., ORTOLÁ, M. D., CHIRALT, A., & FITO, P. (2001). KINETICS OF OSMOTIC DEHYDRATION IN ORANGE AND MANDARIN PEELS. Journal of Food Process Engineering, 24(4), 273-289. doi:10.1111/j.1745-4530.2001.tb00544.x

Chatsudthipong, V., & Muanprasat, C. (2009). Stevioside and related compounds: Therapeutic benefits beyond sweetness. Pharmacology & Therapeutics, 121(1), 41-54. doi:10.1016/j.pharmthera.2008.09.007

Derossi, A., De Pilli, T., Severini, C., & McCarthy, M. J. (2008). Mass transfer during osmotic dehydration of apples. Journal of Food Engineering, 86(4), 519-528. doi:10.1016/j.jfoodeng.2007.11.007

Devalaraja, S., Jain, S., & Yadav, H. (2011). Exotic fruits as therapeutic complements for diabetes, obesity and metabolic syndrome. Food Research International, 44(7), 1856-1865. doi:10.1016/j.foodres.2011.04.008

FAO/WHO 2003 Report of the sixty-first meeting of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 10-19 June 2003

Goyal, S. K., Samsher, & Goyal, R. K. (2009). Stevia (Stevia rebaudiana) a bio-sweetener: a review. International Journal of Food Sciences and Nutrition, 61(1), 1-10. doi:10.3109/09637480903193049

Kim, I.-S., Yang, M., Lee, O.-H., & Kang, S.-N. (2011). The antioxidant activity and the bioactive compound content of Stevia rebaudiana water extracts. LWT - Food Science and Technology, 44(5), 1328-1332. doi:10.1016/j.lwt.2010.12.003

Lemus-Mondaca, R., Vega-Gálvez, A., Zura-Bravo, L., & Ah-Hen, K. (2012). Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects. Food Chemistry, 132(3), 1121-1132. doi:10.1016/j.foodchem.2011.11.140

Lina, B. A. R., Jonker, D., & Kozianowski, G. (2002). Isomaltulose (Palatinose®): a review of biological and toxicological studies. Food and Chemical Toxicology, 40(10), 1375-1381. doi:10.1016/s0278-6915(02)00105-9

Masmoudi, M., Besbes, S., Blecker, C., & Attia, H. (2007). Preparation and Characterization of Osmodehydrated Fruits from Lemon and Date By-products. Food Science and Technology International, 13(6), 405-412. doi:10.1177/1082013208089562

Oh, D.-K. (2007). Tagatose: properties, applications, and biotechnological processes. Applied Microbiology and Biotechnology, 76(1), 1-8. doi:10.1007/s00253-007-0981-1

Park, K. J., Bin, A., Reis Brod, F. P., & Brandini Park, T. H. K. (2002). Osmotic dehydration kinetics of pear D’anjou (Pyrus communis L.). Journal of Food Engineering, 52(3), 293-298. doi:10.1016/s0260-8774(01)00118-2

Patra, F., Tomar, S. K., & Arora, S. (2009). Technological and Functional Applications of Low-Calorie Sweeteners from Lactic Acid Bacteria. Journal of Food Science, 74(1), R16-R23. doi:10.1111/j.1750-3841.2008.01005.x

Peinado, I., Rosa, E., Heredia, A., Escriche, I., & Andrés, A. (2013). Influence of processing on the volatile profile of strawberry spreads made with isomaltulose. Food Chemistry, 138(1), 621-629. doi:10.1016/j.foodchem.2012.09.104

Periche, A., Heredia, A., Escriche, I., Andrés, A., & Castelló, M. L. (2014). Optical, mechanical and sensory properties of based-isomaltulose gummy confections. Food Bioscience, 7, 37-44. doi:10.1016/j.fbio.2014.05.006

Rao, V. A. (2001). The prebiotic properties of oligofructose at low intake levels. Nutrition Research, 21(6), 843-848. doi:10.1016/s0271-5317(01)00284-6

Raschka, L., & Daniel, H. (2005). Mechanisms underlying the effects of inulin-type fructans on calcium absorption in the large intestine of rats. Bone, 37(5), 728-735. doi:10.1016/j.bone.2005.05.015

Shankar, P., Ahuja, S., & Sriram, K. (2013). Non-nutritive sweeteners: Review and update. Nutrition, 29(11-12), 1293-1299. doi:10.1016/j.nut.2013.03.024

Shi, X. Q., & Maupoey, P. F. (1994). Mass Transfer in Vacuum Osmotic Dehydration of Fruits: A Mathematical Model Approach. LWT - Food Science and Technology, 27(1), 67-72. doi:10.1006/fstl.1994.1014

Silva, M. A. da C., Silva, Z. E. da, Mariani, V. C., & Darche, S. (2012). Mass transfer during the osmotic dehydration of West Indian cherry. LWT - Food Science and Technology, 45(2), 246-252. doi:10.1016/j.lwt.2011.07.032

İspir, A., & Toğrul, İ. T. (2009). Osmotic dehydration of apricot: Kinetics and the effect of process parameters. Chemical Engineering Research and Design, 87(2), 166-180. doi:10.1016/j.cherd.2008.07.011

[-]

recommendations

 

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro completo del ítem