Osmotic dehydration of apple influence of sugar and water activity on tissue structure, rheological properties and water mobility

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Osmotic dehydration of apple tissue [Malus pumila, Granny Smith cultivar] to water activity [aw] 0.97 or 0.94 with maltose or maltose syrup solutions was studied and compared with previous results using glucose or trehalose as humectants. Structure [optical and transmission electronic microscopy obs...

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Detalles Bibliográficos
Otros Autores: Nieto, Andrea, Vicente, Sebastián, Hodara, Karina, Castro, María A., Alzamora, Stella Maris
Formato: Artículo
Lenguaje:Inglés
Materias:
APPLE
OSMOSIS
RHEOLOGY
STRUCTURE
SUGARS
WATER MOBILITY
COMPRESSION BEHAVIOR
COMPRESSION PROPERTIES
DISTRIBUTION OF WATER
RHEOLOGICAL PROPERTY
SMALL-SCALE DYNAMICS
TRANSMISSION ELECTRONIC MICROSCOPIES
DEHYDRATION
FRUITS
HISTOLOGY
LIGHT TRANSMISSION
MALTOSE
NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY
STRUCTURE [COMPOSITION]
TISSUE
MALUS PUMILA
MALUS X DOMESTICA
Acceso en línea:http://ri.agro.uba.ar/files/intranet/articulo/2013nieto.pdf
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Biblioteca Central (FAUBA) de Universidad de Buenos Aires
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