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Mostrando ítems 1-7 de 7

Application of microwaves dielectric spectroscopy for controlling long time osmotic dehydration of parenchymatic apple tissue

Castro Giráldez, Marta; Fito Suñer, Pedro José; Fito Maupoey, Pedro (Elsevier, 2011-05)

[EN] Dielectric spectroscopy studies have been performed on fresh and osmotically dehydrated Granny Smith apples. The osmotic treatment consisted on immerse the samples into 65% (w/w) sucrose aqueous solution at 30 degrees ...
Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

Vega-Galvez, Antonio; Ah-Hen, Kong; Chacana, Marcelo; Vergara, Judith; Martínez Monzó, Javier; García Segovia, Purificación; Lemus Mondaca, Roberto; Di Scala, Karina Cecilia (Elsevier, 2012-05-01)

The aim of this work was to study the effect of temperature and air velocity on the drying kinetics and quality attributes of apple (var. Granny Smith) slices during drying. Experiments were conducted at 40, 60 and 80 °C, ...
First report of Pythium indigoferae and P. irregulare associated to apple trees decline in Tunisia

Souli, Mounira; Boughalleb, Naima; Abad Campos, María Paloma; Álvarez, Luis Armando; Pérez Sierra, Ana María; Armengol Fortí, Josep; García Jiménez, José (Wiley-Blackwell, 2011-05)

Pythium indigoferae and Pythium irregulare, identified based on morphological and physiological characteristics, were isolated from necrotic roots, crown tissues and the rhizosphere of apple trees in Tunisia from 23 apple ...
Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices

Moraga Ballesteros, Gemma; Talens Oliag, Pau; Moraga Ballesteros, María José; Martínez Navarrete, Nuria (Elsevier, 2011-10)

[EN] The interactions between water content, matrix structures and chemical and physical events in complex foods are usually regarded in terms of water activity and glass transition. In this work, the water content and ...
Influence of drying method on rehydration kinetics and rehydration capacity of apricot and apple

Contreras Monzón, Carolina Ivonne; Martín-Esparza, M.E.; Martínez Navarrete, Nuria (Wiley, 2012-04)

This study aims to determine the influence of microwave drying coupled with air drying of apricot and apple in terms of the rehydration rate and capacity of dried samples. The microwave power level was 0.4 W/g for apricot ...
No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori

Betoret Valls, María Ester; Betoret Valls, Noelia; Arilla, A.; Bennár ., Marek; Barrera Puigdollers, Cristina; Codoner, P.; Fito Maupoey, Pedro (Elsevier, 2012-05)

A probiotic low humid apple snack with potential effect against the infection caused by Helicobacter pylori has been developed from apple (cv. Granny Smith) and mandarin juice with a high microbial content of Lactobacillus ...
Nonlinear thermodynamic approach to analyze long time osmotic dehydration of parenchymatic apple tissue

Castro Giráldez, Marta; Fito Suñer, Pedro José; Fito Maupoey, Pedro (Elsevier, 2011-01)

[EN] Osmotic dehydration experiments of Granny Smith apple were carried out in order to model the operation by using a nonlinear irreversible thermodynamic approach Samples were immersed into 65% (w/w) sucrose aqueous ...

Mostrando ítems 1-7 de 7

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