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Publikováno v:
ICERI2018 Proceedings.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17ad3ee05c2ec27b381f7050f92b2423
https://doi.org/10.21125/iceri.2018.2636
https://doi.org/10.21125/iceri.2018.2636
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[EN] Food drying is one of the main unit operations for food preservation and it is based on the difference of chemical potential between the product and a fluid with lower chemical potential. The objective of this work was the development of a therm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::869e50ceafb9c95e0d0c0cd3603ea757
https://doi.org/10.4995/ids2018.2018.7733
https://doi.org/10.4995/ids2018.2018.7733
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[EN] Food dehydration is one of a main process to preserve meal. In order to optimaze a freeze-drying operation a physic model is needed to well describe the thermodynamic behaviors involved in this process. In this work, a thermographic camera and d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae8a485268c31bf607bdbb1fc026e6b6
http://hdl.handle.net/10251/117774
http://hdl.handle.net/10251/117774
Publikováno v:
LWT - Food Science and Technology. 64:1289-1296
Blueberries are an important source of bioactive compounds that can be consumed as fresh or processed fruit. The aim of this work was to study the addition of blueberry juice into apple discs by vacuum impregnation and further stabilization of the im
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f7c10532d5a7a2d5c3f357f3ea88864
https://doi.org/10.1016/j.lwt.2015.06.044
https://doi.org/10.1016/j.lwt.2015.06.044
Autor:
M. Dalla Rosa, P.J. Fito, Juan Manuel Castagnini, Pietro Rocculi, Ester Betoret, Noelia Betoret
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[EN] Apple discs were impregnated with isotonic solutions of sucrose and trehalose with and without calcium addition and after air dried. In the vacuum impregnation experiments, the calcium and the replacement of sucrose by trehalose did not have sig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7fe9cb50df8077ffe0bea98251ceeafa
https://doi.org/10.1016/j.jfoodeng.2014.09.028
https://doi.org/10.1016/j.jfoodeng.2014.09.028
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
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[EN] Pomegranate (Punica granatum L) is one of the fruits most recently studied for its many health benefits and its high antioxidant capacity and total phenolic content. Currently, the industry uses destructive methods to ensure the quality standard
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f5a947ac9030b941a839012efb7007b
https://doi.org/10.1016/j.postharvbio.2013.07.024
https://doi.org/10.1016/j.postharvbio.2013.07.024
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[EN] Dielectric spectroscopy in microwave and radiofrequency region is an emerging control technique used to obtain information about the transformation of biological systems. In microwave region, the main interaction is produced with different food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a83d1b9cae430cca967667c93667429
https://doi.org/10.1016/j.jfoodeng.2013.06.032
https://doi.org/10.1016/j.jfoodeng.2013.06.032
Autor:
Cristina Barrera, Noelia Betoret, P.J. Fito, Laura Calabuig-Jiménez, Lucía Seguí, Ester Betoret
Nowadays the sustainability of a product, a process, or a system is assessed according to three dimensions: environmental, social, and economic. Sustainability challenges occur at all stages in the food system from production through processing, dist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b691825f0704b0762a737dee9227cec2
https://doi.org/10.1016/b978-0-12-803751-5.00008-8
https://doi.org/10.1016/b978-0-12-803751-5.00008-8
Publikováno v:
Journal of Food Engineering. 99:417-423
Isolated apple cells were osmotically dehydrated in sucrose solutions (25%, 35% and 45% (w/w)) inside a heating/cooling stage with temperature control (30 °C), and examined by video-microscopy. The purpose of this work was to analyse the progress of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::562529b9a99008969efa49a912fa8b67
https://doi.org/10.1016/j.jfoodeng.2009.05.019
https://doi.org/10.1016/j.jfoodeng.2009.05.019