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Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree

Benlloch Tinoco, María; Igual Ramo, Marta; Rodrigo Aliaga, María Dolores; Martínez Navarrete, Nuria (Elsevier, 2013-07)

Enzymes are naturally present in food and can cause product deterioration. For this reason,most food-processing steps try to reduce the enzymatic activity. The aimof thisworkwas to compare, in terms of both the inactivation of ...
Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms

Lespinard, A.R; Bon Corbín, José; Cárcel Carrión, Juan Andrés; Benedito Fort, José Javier; Mascheroni, Rodolfo H. (Springer Verlag (Germany), 2015-01)

The main aim of this work was to assess the influence of the application of power ultrasound during blanching of mushrooms (60 90 °C) on the shrinkage, heat transfer, and quality parameters. Kinetics of mushroom shrinkage ...
Effects of ozone pretreatment on drying kinetics and quality of Granny Smith Apple dried in a fluidized bed dryer

Fonteles, Thatyane; do Nascimento, Ronnyely; Rodrigues, Sueli; Fernandes, Fabiano (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Fluidized bed drying is a method for controlled and mild drying of wetThis study aimed to evaluate the effects of ozone pretreatment on drying of green apple carried out in a fluidized bed dryer to determine drying ...

Mostrando ítems 1-3 de 3