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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:scopusEffect of rehydration temperature on functional properties, antioxidant capacity and structural characteristics of apple (Granny Smith) slices in relation to mass transfer kinetics
ArticleAbstract: Apple slices dried at 60C were rehydrated at 20, 40 and 60C to analyze the influence of processing tPalabras claves:Autores:Lemus-Mondaca R., P. García-Segovia, Shun Ah-Hen K., Vega-Gálvez A., Zura-Bravo L.Fuentes:scopus