Effect of Rehydration Temperature on Functional Properties, Antioxidant Capacity and Structural Characteristics of Apple (Granny Smith ) Slices in Relation to Mass Transfer Kinetics-Reference-Cited by-同舟云学术

Effect of Rehydration Temperature on Functional Properties, Antioxidant Capacity and Structural Characteristics of Apple (Granny Smith ) Slices in Relation to Mass Transfer Kinetics

Published:2013-03-08 Issue:5 Volume:36 Page:559-571
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Zura-Bravo L.¹,Ah-Hen K.²,Vega-Gálvez A.¹³,García-Segovia P.⁴,Lemus-Mondaca R.¹

Affiliation:

1. Departamento de Ingeniería en Alimentos; Universidad de La Serena; Av. Raúl Bitrán s/n. 599 La Serena Chile

2. Instituto de Ciencia y Tecnología de los Alimentos; Universidad Austral de Chile; Valdivia Chile

3. CEAZA - Centro Estudios Avanzados en Zonas Áridas; La Serena Chile

4. Departamento de Tecnología en Alimentos; Universidad Politécnica de Valencia; Valencia España

Funder

Research Department of Universidad de la Serena

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12018/fullpdf

Reference50 articles.

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2. Food dehydration and product structure;Aguilera;Trends Food Sci. Technol.,2003

3. Apple favorably affects parameters of cholesterol metabolism and of anti-oxidative protection in cholesterol fed rats;Aprikian;Food Chem.,2001

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