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Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith). Calcium and trehalose effects

Betoret Valls, María Ester; Betoret Valls, Noelia; Castagnini, Juan Manuel; Rocculi, Pietro; Dalla Rosa, Marco; Fito Maupoey, Pedro (Elsevier, 2015-02)

[EN] Apple discs were impregnated with isotonic solutions of sucrose and trehalose with and without calcium addition and after air dried. In the vacuum impregnation experiments, the calcium and the replacement of sucrose ...
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR

Traffano-Schiffo, Maria Victoria; Laghi, Luca; Castro Giráldez, Marta; Tylewicz, Urszula; Rocculi, Pietro; Ragni, Luigi; Dalla Rosa, Marco; Fito Suñer, Pedro José (Elsevier, 2017)

[EN] Osmotic dehydration (OD) is a widely used preservation technique that consists in the reduction in food water activity by the immersion of the biological tissue in hypertonic solutions. The aim of this work was to ...

Mostrando ítems 1-2 de 2