Diffusional analysis and textural properties of coated strawberries during osmotic dehydration treatment

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. OBJECTIVE: This work aims to study the effect of a calcium alginate film over the d...

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Detalles Bibliográficos
Autores principales:	Gamboa Santos, Juliana, Vasco, María Florencia, Campañone, Laura Analía
Formato:	Articulo
Lenguaje:	Español
Publicado:	2021
Materias:	Ingeniería Coated strawberries drying methods pro-healthy products diffusional analysis
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/140342
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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