Effects of aw reduction and type of sugar in rheological behavior, water mobility, and structural changes in apples

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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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Detalles Bibliográficos
Autores principales: Vicente, S., Nieto, A., Alzamora, S.M.
Formato: SER
Materias:
Apple
Glucose
Osmotic dehydration
Rheological properties
Trehalose
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p375_Vicente
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_15710297_v_n_p375_Vicente
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spelling todo:paper_15710297_v_n_p375_Vicente2023-10-03T16:26:57Z Effects of aw reduction and type of sugar in rheological behavior, water mobility, and structural changes in apples Vicente, S. Nieto, A. Alzamora, S.M. 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. SER info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
Vicente, S.
Nieto, A.
Alzamora, S.M.
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.
format SER
author Vicente, S.
Nieto, A.
Alzamora, S.M.
author_facet Vicente, S.
Nieto, A.
Alzamora, S.M.
author_sort Vicente, S.
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
url http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p375_Vicente
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AT nietoa effectsofawreductionandtypeofsugarinrheologicalbehaviorwatermobilityandstructuralchangesinapples
AT alzamorasm effectsofawreductionandtypeofsugarinrheologicalbehaviorwatermobilityandstructuralchangesinapples
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