Effects of aw reduction and type of sugar in rheological behavior, water mobility, and structural changes in apples
Osmotic dehydration is an operation that is commonly used to obtain minimally processed high-moisture fruits with characteristics close to those of fresh fruits. Many mechanisms are involved in mass transfer of solutes inside the product with an opposite flux of water, but also physical, micro-, and...
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2015
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p375_Vicente http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p375_Vicente |
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paper:paper_15710297_v_n_p375_Vicente2023-06-08T16:24:20Z Effects of aw reduction and type of sugar in rheological behavior, water mobility, and structural changes in apples Apple Glucose Osmotic dehydration Rheological properties Trehalose Osmotic dehydration is an operation that is commonly used to obtain minimally processed high-moisture fruits with characteristics close to those of fresh fruits. Many mechanisms are involved in mass transfer of solutes inside the product with an opposite flux of water, but also physical, micro-, and macrostructural modifications occur that influence interactions between water, structure, chemical compounds, and the mechanical behavior of fruits (Alzamora et al. 2000). © 2015, Springer Science+Business Media New York. 2015 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p375_Vicente http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p375_Vicente |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Apple Glucose Osmotic dehydration Rheological properties Trehalose |
| spellingShingle |
Apple Glucose Osmotic dehydration Rheological properties Trehalose Effects of aw reduction and type of sugar in rheological behavior, water mobility, and structural changes in apples |
| topic_facet |
Apple Glucose Osmotic dehydration Rheological properties Trehalose |
| description |
Osmotic dehydration is an operation that is commonly used to obtain minimally processed high-moisture fruits with characteristics close to those of fresh fruits. Many mechanisms are involved in mass transfer of solutes inside the product with an opposite flux of water, but also physical, micro-, and macrostructural modifications occur that influence interactions between water, structure, chemical compounds, and the mechanical behavior of fruits (Alzamora et al. 2000). © 2015, Springer Science+Business Media New York. |
| title |
Effects of aw reduction and type of sugar in rheological behavior, water mobility, and structural changes in apples |
| title_short |
Effects of aw reduction and type of sugar in rheological behavior, water mobility, and structural changes in apples |
| title_full |
Effects of aw reduction and type of sugar in rheological behavior, water mobility, and structural changes in apples |
| title_fullStr |
Effects of aw reduction and type of sugar in rheological behavior, water mobility, and structural changes in apples |
| title_full_unstemmed |
Effects of aw reduction and type of sugar in rheological behavior, water mobility, and structural changes in apples |
| title_sort |
effects of aw reduction and type of sugar in rheological behavior, water mobility, and structural changes in apples |
| publishDate |
2015 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p375_Vicente http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p375_Vicente |
| _version_ |
1768544011852709888 |