Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits

Maillard reaction is relevant to define dehydrated food stability. The objective of this work was to evaluate the browning development in freeze-dried fruits as a function of relative humidity (RH) in relation to the physical properties of fruit materials. Intact tissue discs of melon and pear were...

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Detalles Bibliográficos
Autores principales:	Agudelo Laverde, Lina Marcela, Acevedo, Nuria Cristina, Schebor, Carolina C., Buera, María del Pilar
Publicado:	2011
Materias:	Browning Image analysis Melon Pear Physical properties Computer vision system Dehydrated foods Dried fruits Integrated approach Maillard reaction NMR relaxation Rate dependence Relative humidities Structural collapse Thermal transitions Time-resolved Water sorption Water sorption isotherms Atmospheric humidity Computer vision Materials properties Sorption Fruits Cucumis Pyrus
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v44_n4_p963_AgudeloLaverde http://hdl.handle.net/20.500.12110/paper_00236438_v44_n4_p963_AgudeloLaverde
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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