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Effects of different freezing methods on calcium enriched papaya (Carica papaya L.)
(Association of Food Scientists and Technologists of India, 2018-06)
The effect of calcium impregnation on drip loss, colour, mechanical properties, sensory perception and freezing time on frozen-thawed papaya was studied, evaluating different freezing methods: cryogenic, tunnel and household ...
Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods
(Springer, 2012-07)
The effect of sucrose infusion (SI) pretreatment and dehydration methods (freeze and air drying) on physical and textural properties of apple disks were analyzed. Dried samples were humidified between 11% and 43% relative ...
Combined drying of Nopal pads (Opuntia ficus‐indica): optimization of osmotic dehydration as a pretreatment before hot air drying
(Wiley, 2019-08-18)
The aim of this work was to optimize the osmotic dehydration (OD) as a pretreatment before hot air drying (HAD) in Nopal pads. A Box–Behnken experimental design was used to optimize the OD conditions with respect to ...
The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits
(Elsevier Science, 2012-07)
Attention is drawn to the feasibility of using high sensitivity isothermal heat conduction calorimetry to study metabolic responses of differently processed and stored fresh-cut fruit. The heat production of endogenous ...
Review characterization of edible films formulated with sodium alginate and low-methoxyl pectin in osmotic dehydration applications
(Wiley Blackwell Publishing, Inc, 2021-10)
The aim of this work was to evaluate the behavior of two edible films (sodium alginate and low methoxyl pectin) under different osmotic conditions (solutions: sucrose, glucose syrup, and maltodextrin; concentrations: 40 ...
Diffusional analysis and textural properties of coated strawberries during osmotic dehydration treatment
(IOS Press, 2020-11)
BACKGROUND: The use of polysaccharide based edible coatings as a barrier against the solute entry of high caloric constituents, such as sucrose, is a suitable strategy to develop pro-healthy osmo-dehydrated products. ...
Review: Effect of the combined application of edible coatings and osmotic dehydration on the performance of the process and the quality of pear cubes
(2021-09-17)
The objective of the present work was to evaluate the combined effect of the application of edible coatings (sodium alginate and low methoxyl pectin) and different osmotic dehydration conditions (sucrose solution: 40 and ...