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, L.M., Acevedo, N.C., Schebor, C., Buera, M.D.P.
Formato: JOUR
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: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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