Artículo
Vicente, S.; Nieto, A.; Alzamora, S.M. "Effects of aw reduction and type of sugar in rheological behavior, water mobility, and structural changes in apples" (2015) Food Engineering Series:375-382
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Abstract:
Osmotic dehydration is an operation that is commonly used to obtain minimally processed high-moisture fruits with characteristics close to those of fresh fruits. Many mechanisms are involved in mass transfer of solutes inside the product with an opposite flux of water, but also physical, micro-, and macrostructural modifications occur that influence interactions between water, structure, chemical compounds, and the mechanical behavior of fruits (Alzamora et al. 2000). © 2015, Springer Science+Business Media New York.
Registro:
| Documento: | Artículo |
| Título: | Effects of aw reduction and type of sugar in rheological behavior, water mobility, and structural changes in apples |
| Autor: | Vicente, S.; Nieto, A.; Alzamora, S.M. |
| Filiación: | ANPCyT, Universidad de Buenos Aires, Buenos Aires, Argentina Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina CONICET, Ciudad Universitaria, Ciudad Autonoma de Buenos Aires, 1428, Argentina Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, Argentina |
| Palabras clave: | Apple; Glucose; Osmotic dehydration; Rheological properties; Trehalose |
| Año: | 2015 |
| Página de inicio: | 375 |
| Página de fin: | 382 |
| DOI: | http://dx.doi.org/10.1007/978-1-4939-2578-0_31 |
| Título revista: | Food Engineering Series |
| Título revista abreviado: | Food Eng. Ser. |
| ISSN: | 15710297 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p375_Vicente |
Referencias:
- Alzamora, S.M., Castro, M.A., Vidales, S.L., Nieto, A.B., Salvatori, D.M., The role of tissue microstructure in the textural characteristics of minimally processed fruits (2000) Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications, , Alzamora SM, Tapia MS, Lopez MA (eds), Aspen Publishers Inc, Gaithersburg, MD
- Ferrando, M., Spiess, W.E.L., Cellular response of plant tissue during the osmotic treatment with sucrose, maltose and trehalose solutions (2001) J Food Eng, 49, pp. 115-127
- Martinez, V.Y., Nieto, A.B., Salvatori, D.M., Castro, M.A., Viollaz, P.E., Alzamora, S.M., Viscoelastic characteristics of Granny Smith apple during glucose osmotic dehydration (2007) J Food Eng, 83, pp. 394-403
- Peleg, M., An empirical method for estimation of the yield stress from relaxation data (1978) Mater Sci Eng, 33, pp. 289-293
- Peleg, M., A note on the various strain measures at large compressive deformations (1984) J Texture Stud, 15, pp. 317-326
Citas:
---------- APA ----------
Vicente, S., Nieto, A. & Alzamora, S.M. (2015) . Effects of aw reduction and type of sugar in rheological behavior, water mobility, and structural changes in apples. Food Engineering Series, 375-382.http://dx.doi.org/10.1007/978-1-4939-2578-0_31
---------- CHICAGO ----------
Vicente, S., Nieto, A., Alzamora, S.M. "Effects of aw reduction and type of sugar in rheological behavior, water mobility, and structural changes in apples" . Food Engineering Series (2015) : 375-382.http://dx.doi.org/10.1007/978-1-4939-2578-0_31
---------- MLA ----------
Vicente, S., Nieto, A., Alzamora, S.M. "Effects of aw reduction and type of sugar in rheological behavior, water mobility, and structural changes in apples" . Food Engineering Series, 2015, pp. 375-382.http://dx.doi.org/10.1007/978-1-4939-2578-0_31
---------- VANCOUVER ----------
Vicente, S., Nieto, A., Alzamora, S.M. Effects of aw reduction and type of sugar in rheological behavior, water mobility, and structural changes in apples. Food Eng. Ser. 2015:375-382.http://dx.doi.org/10.1007/978-1-4939-2578-0_31
