Water sorption and glass transition in freeze-dried persimmon slices. Effect on physical properties and bioactive compounds

Author:

González Cristina M.,Llorca Empar,Quiles Amparo,Hernando Isabel,Moraga Gemma

Funder

Ministerio de Ciencia, Innovación y Universidades

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Stability of carotenoids in dehydrated carrots;Arya;International Journal of Food Science and Technology,1979

2. Influence of ripeness and air temperature on changes in banana texture during drying;Boudhrioua;Journal of Food Engineering,2002

3. On a theory of the van der Waals adsorption of gases;Brunauer;Journal of the American Chemical Society,1940

4. Effects of storage time and temperature on polyphenolic content and qualitative characteristics of freeze-dried and spray-dried bayberry powder;Cheng;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2017

5. Effect of spray drying and storage on the stability of bayberry polyphenols;Fang;Food Chemistry,2011

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