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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 high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe vera (Aloe barbadensis Miller) gel
ArticleAbstract: The effect of High Hydrostatic Pressure (HHP) and other pretreatments on the drying kinetics, antioxPalabras claves:Aloe vera gel, Antioxidant activity, Drying kinetics, FIRMNESS, High hydrostatic pressure, PretreatmentsAutores:Di Scala K., Lara E., P. García-Segovia, Perez M., Tabilo-Munizaga G., Uribe E., Vega-Gálvez A., Vergara J.Fuentes:scopus