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Defect and Diffusion Forum(2)
Drying Technology(2)
Food Science and Technology International(1)
Journal of Food Science(1)
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Ciencia agraria(3)
Ciencia de los alimentos(3)
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Antioxidant potential of atmospheric freeze-dried apples as affected by ultrasound application and sample surface
ArticleAbstract: Atmospheric freeze drying (AFD) yields products of a similar quality to the conventional vacuum freePalabras claves:Antioxidant capacity, Ascorbic acid, drying time, UltrasonicAutores:Brines C., Cárcel J.A., Carlota Moreno-Guerrero, Mulet A., Rosselló C.Fuentes:googlescopusEffect of blanching and air flow rate on turmeric drying
ArticleAbstract: Turmeric processing involves two main steps, blanching and drying. Blanching is a common step in thePalabras claves:Air drying, Blanching, curcuma longa, kinetics, modelling, TurmericAutores:Bon J., Carreres J.E., García-Pérez J.V., Miguel Blasco, Mulet A.Fuentes:scopusDrying kinetics of Curcuma longo rhizomes
ArticleAbstract: Modeling drying kinetics is very useful for optimization purposes. Hot air drying kinetics were carrPalabras claves:curcuma longa, Drying, Modeling, Peridermial resistanceAutores:García-Pérez J.V., García-Reverter J., Miguel Blasco, Mulet A.Fuentes:scopusDrying kinetics of grape stalk
Conference ObjectAbstract: Grape stalk may be considered as an agro-food byproduct of the wine industry, being considered as aPalabras claves:Agro-food byproducts, Drying, Effective diffusivity, Grape stalk, ModelingAutores:Cárcel J.A., Clemente G., García-Pérez J.V., Miguel Blasco, Mulet A.Fuentes:scopusInfluence on olive leaves (Olea Europaea, var. Serrana) antioxidant extraction kinetics of ultrasound assisted drying
Conference ObjectAbstract: Naik model, high intensity ultrasound, mass transfer, bioactive compounds, The olive crop has a greaPalabras claves:Autores:Cárcel J.A., Mariano E.S., Miguel Blasco, Mulet A., Nogueira R.I., Rosselló C.Fuentes:scopusModeling the dehydration of apple slices by deep fat frying
ArticleAbstract: One of the objectives of immersion frying is to remove water from the food. Thus, predicting moisturPalabras claves:Apple, diffusion, Frying, Water lossAutores:Bravo J., Jenny Ruales, Mulet A., Sanjuán N.Fuentes:scopus