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Effect 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:scopusEffects of drying methods on quality attributes of murta (ugni molinae turcz) berries: bioactivity, nutritional aspects, texture profile, microstructure and functional properties
ArticleAbstract: The effects of five different drying methods: convective drying, vacuum drying, freeze-drying, infraPalabras claves:bioactive compounds, drying methods, Functional properties, infrared-radiation drying, Murta berriesAutores:López J., Morales A., P. García-Segovia, Shun Ah-Hen K., Uribe E., Vega-Gálvez A.Fuentes:scopus