Changes in structure, rheology, and water mobility of apple tissue induced by osmotic dehydration with glucose or trehalose

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The impact of osmotic dehydration to water activity [aw] at 0. 97 or 0. 94 with glucose or trehalose solutions on structure [optical and transmission electronic microscopy observations], rheological properties [small-scale dynamic oscillatory and creep/recovery measurements and large-scale compressi...

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Detalles Bibliográficos
Otros Autores: Vicente, Sebastián, Nieto, Andrea, Hodara, Karina, Castro, María A., Alzamora, Stella Maris
Formato: Artículo
Lenguaje:Inglés
Materias:
APPLE
GLUCOSE
OSMOSIS
STRUCTURE
TREHALOSE
WATER MOBILITY
APPLE TISSUE
CREEP COMPLIANCE
ELECTRONIC MICROSCOPY
MATERIAL PARAMETER
MATERIAL PROPERTY
OSMOTIC AGENTS
OSMOTIC DEHYDRATION
OSMOTIC TREATMENT
PLASMOLYSIS
PROTON TRANSVERSE RELAXATION
RHEOLOGICAL PROPERTY
RUPTURE STRESS
SMALL-SCALE DYNAMICS
TREHALOSE SOLUTION
WATER ACTIVITY
DEFORMATION
DEHYDRATION
ELASTICITY
LIGHT TRANSMISSION
NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY
RHEOLOGY
STRUCTURE [COMPOSITION]
TISSUE
FRUITS
MALUS X DOMESTICA
Acceso en línea:http://ri.agro.uba.ar/files/intranet/articulo/2012Vicente.pdf
LINK AL EDITOR
Aporte de:Registro referencial: Solicitar el recurso aquí
Biblioteca Central (FAUBA) de Universidad de Buenos Aires
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