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Food Chemistry(2)
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scopus(5)
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 temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices
ArticleAbstract: The aim of this work was to study the effect of temperature and air velocity on the drying kineticsPalabras claves:Antioxidant activity, Apple, Drying kinetics, Microstructure, total phenolicsAutores:Chacana M., Di Scala K., Lemus-Mondaca R., Martínez‐monzó J., P. García-Segovia, Shun Ah-Hen K., Vega-Gálvez A., Vergara J.Fuentes:scopusEffect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process
ArticleAbstract: Aloe vera (Aloe barbadensis Miller) gel was dried at five inlet temperatures 50, 60, 70, 80 and 90 °Palabras claves:Aloe Vera, Drying, Microstructure, Rehydration, texture, Weibull distributionAutores:Di Scala K., Miranda M., P. García-Segovia, Shi J., Uribe E., Vega-Gálvez A., Xue S.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:scopusInfluence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller)
ArticleAbstract: The aim of this work was to study the effect of high hydrostatic pressure (HHP) on colour, dietary fPalabras claves:Aloe Vera, FIRMNESS, High hydrostatic pressure, Microstructure, polysaccharides, Total dietary fibre, Vitamin CAutores:Miranda M., Núñez-Mancilla Y., P. García-Segovia, Pérez-Won M., Shun Ah-Hen K., Tabilo-Munizaga G., Vega-Gálvez A.Fuentes:scopus