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Listar por autor "Lemus-Mondaca, R."

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Effect of Rehydration Temperature on Functional Properties, Antioxidant Capacity and Structural Characteristics of Apple (Granny Smith) Slices in Relation to Mass Transfer Kinetics

Zura-Bravo, L.; Ah-Hen, K.; Vega-Galvez, A.; García Segovia, Purificación; Lemus-Mondaca, R. (Wiley: 12 monthsWiley-Blackwell, 2013-10)

Apple slices dried at 60C were rehydrated at 20, 40 and 60C to analyze the influence of processing temperature on quality attributes and rehydration kinetics. Diffusion coefficient increased with process temperature from ...

Mostrando ítems 1-1 de 1