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Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives

Altamirano Fortoul, Rossana del Carmen; Hernández Muñoz, Pedro Antonio; Hernando Hernando, Mª Isabel; Molina Rosell, Maria Cristina (Elsevier, 2015-10)

The aim of this study was to understand the action of different additives on the crust properties using a layer crust as a model. Moisture content, water vapor barrier properties, water sorption isotherms and mechanical ...
Moisture sorption isotherms and isosteric heat sorption of habanero pepper (Capsicum chínense) dehydrated powder

Luna-Flores, Mario; Peña-Juarez, Mariana; Bello-Ramirez, Angélica; Telis-Romero, Javier; Luna-Solano, Guadalupe (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Moisture sorption isotherms of the habanero pepper powder were determined using the Dynamic Vapor Sorption (DVS) method at 20, 25, 35, 45 and 55 °C in a range of water activity from 0.10 to 0.90 at which the processes ...

Mostrando ítems 1-2 de 2