Zobrazeno 1 - 10
of 81
pro vyhledávání: '"Cristina Ratti"'
Publikováno v:
Foods, Vol 13, Iss 10, p 1524 (2024)
The impact of cryogenic pretreatments on drying performance was studied in blueberries, seabuckthorn fruits and green grapes. The fruits were immersed in liquid nitrogen in 2 min freezing/thawing cycles (one to five). Untreated samples were used as t
Externí odkaz:
https://doaj.org/article/e70e120ddd3041e08ab21ce372a7d889
Publikováno v:
Foods, Vol 11, Iss 17, p 2551 (2022)
Osmotic dehydration kinetics depends on food tissue microstructure; thus, modulation of mango porosity could help selectively enhance water removal over sugar gain. In this present study, pretreatments of freeze-thawing (freezing at −36 °C for 2 w
Externí odkaz:
https://doaj.org/article/32d69c5901254298ae88a4b135f69ce2
Publikováno v:
Foods, Vol 9, Iss 10, p 1468 (2020)
Plants need to be protected against pests and diseases, so as to assure an adequate production, and therefore to contribute to food security. However, some of the used pesticides are harmful compounds, and thus the right balance between the need to i
Externí odkaz:
https://doaj.org/article/902e825d86de4506885e6ff0891fb4ea
Publikováno v:
Antioxidants, Vol 9, Iss 4, p 352 (2020)
Orange byproduct (flavedo and albedo) from juice extraction, was used as raw material for this study. Kinetics of total phenolic and total flavonoid contents and antioxidant activity was experimentally determined during both conventional (agitation a
Externí odkaz:
https://doaj.org/article/9129afcba5274df3ae30af210aae3f40
Publikováno v:
Foods, Vol 9, Iss 1, p 87 (2020)
Vacuum freeze-drying of biological materials is one of the best methods of water removal, with final products of highest quality. The solid state of water during freeze-drying protects the primary structure and the shape of the products with minimal
Externí odkaz:
https://doaj.org/article/ec10a66476df4bc189f9c257e9d4160c
Publikováno v:
Journal of food scienceREFERENCES.
Chemical interaction and multicompound competition were investigated on solids gain and carbohydrate profiles evolution during osmotic dehydration of mangoes. Tommy Atkins mango slices (0.4 cm and 1.5 cm thickness) were osmotically processed at 40°C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f36af5fdbeb06d850c51ded83688c10
https://pubmed.ncbi.nlm.nih.gov/36444525
https://pubmed.ncbi.nlm.nih.gov/36444525
Autor:
Carmen Rosselló, Cristina Ratti
Publikováno v:
Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::898ed0f1566e362f11f802b5d25a7a1e
https://doi.org/10.55900/wycmyiow
https://doi.org/10.55900/wycmyiow
Publikováno v:
Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86a89beac29c6089dabe8409c096878d
https://doi.org/10.55900/lzqewmfg
https://doi.org/10.55900/lzqewmfg
Publikováno v:
Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1459de3c88ac5554693de4ee194a5b0e
https://doi.org/10.55900/tvhnipon
https://doi.org/10.55900/tvhnipon
Publikováno v:
Journal of the American Oil Chemists' Society. 98:329-339
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0eb2001f7d93fba6aa8ae338fc925b2
https://doi.org/10.1002/aocs.12441
https://doi.org/10.1002/aocs.12441