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Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)
(Elsevier Science, 2013-03)
Simultaneous application of osmotic dehydration under high hydrostatic pressure conditions of strawberries was studied with the purpose of analyzing the effect of the combined process on the antioxidant capacity, phenolic ...
Modelling of mass transfer and texture evaluation during osmotic dehydration of melon under vacuum
(Wiley Blackwell Publishing, Inc, 2011-02)
The influence of vacuum time and solution concentration on mass transfer and mechanical properties of osmodehydrated melon cubes has been studied. Pulsed vacuum osmotic dehydration (PVOD) was carried out at 30 °C for 4 h, ...
Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2016-08)
The aim of this study was to determine the effect of storage temperature on the kinetics of color change of chub mackerel dehydrated in a ternary solution (water, glycerol and salt) and vacuum packaged in films. The color ...
Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration Process
(Taylor & Francis, 2012-03)
The heat and mass transfer during the combined process of osmotic–microwave drying (OD-MWD) of fruits was studied theoretically and experimentally through modeling and numerical simulation. With the aim of describing the ...
Valorization of postharvest discard of sweet cherry for the development of dehydrated fruit ingredients: compositional, physical and mechanical properties
(John Wiley & Sons Ltd, 2018-06)
BACKGROUND: Sweet cherries are an excellent source of phenolic compounds, which may contribute to a healthy diet. The objective of this work was to generate dehydrated ingredients from postharvest discard of sweet ...
Effect of osmotic dehydration on kiwifruit: Results of a multianalytical approach to structural studyUticaj osmotske dehidracije na kivi: rezultati multianalitičkog pristupa proučavanja strukture
(National Society of Processing and Energy in Agriculture, 2011-10)
This paper presents the results of the comparison of different analytical techniques (Differential Scanning Calorimetry - DSC, Low Field Nuclear Magnetic Resonance - LF-NMR, Light Microscopy - LM and Transmission Electron ...
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 ...
Comparison of osmotic dehydration of Dixiland and Elegant Lady peach slices in glucose and sucrose solutions
(Ministro de Ciencia y Tecnología, Gobierno de la Provincia de Córdoba, 2022-10)
Peach (Prunus persica) is a stone fruit with a fleshy pulp and a delicate aroma. Peach provides vitamins, fiber and antioxidant compounds, among others. Nevertheless, it is a perishable fruit. Dried fruit (D) is a strategy ...