Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice
The effects of temperature, moisture content, and pectin addition on the “collapse” of freeze‐dried tomato juice cake and retention of volatiles were investigated. High temperatures and high moisture contents induce collapse and the loss of volatiles, which was measured with 14C‐labelled butyl aceta...
| Autor principal: | Gerschenson, Lía Noemí |
|---|---|
| Publicado: |
1981
|
| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v46_n5_p1552_GERSCHENSON http://hdl.handle.net/20.500.12110/paper_00221147_v46_n5_p1552_GERSCHENSON |
| Aporte de: |
Ejemplares similares
-
Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice
por: GERSCHENSON, L.N., et al. -
Retention of volatiles during freeze drying of tomato juice
por: Gerschenson, Lía Noemí
Publicado: (1979) -
Retention of volatiles during freeze drying of tomato juice
por: GERSCHENSON, L.N., et al. -
Volatile retention during freeze drying of aqueous suspensions of cellulose and starch
Publicado: (1973) -
Volatile retention during freeze drying of aqueous suspensions of cellulose and starch
por: Chirife, J., et al.