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Article(2)
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Tecnología alimentaria(2)
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Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)
ArticleAbstract: Sliced strawberries were subjected to combined osmotic dehydration (40 °Brix) and high hydrostatic pPalabras claves:ANTHOCYANINS, FIRMNESS, High hydrostatic pressure, Microstructure, Osmotic dehydration, strawberryAutores:Di Scala K., Núñez-Mancilla Y., P. García-Segovia, Pérez-Won M., Vega-Gálvez A., Zura-Bravo L.Fuentes:scopusNutritional and organoleptic properties of murta (Ugni molinae Turcz) berries impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods
ArticleAbstract: This work evaluated nutritional and organoleptic properties of murta, a Chilean native berry, impregPalabras claves:Drying, LACTOBACILLUS, Microstructure, Murta, Vacuum impregnationAutores:Castillo L., P. García-Segovia, Rodríguez A., Shun Ah-Hen K., Stucken K., Vega-Gálvez A., Zura-Bravo L.Fuentes:scopus