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Rehydration behaviour of candied mango samples was studied. The influence of candy process conditions and rehydrating medium on the rehydration kinetics was studied. In this sense, water gain, solute loss and compositional changes in the fruit l[...]texto impreso
Apple samples were osmotically treated in different hypertonic sucrose solutions (with or without NaCl) at low temperatures (18-30Cº). Sodium chloride was employed to assess the possibility to increase the process rate without affecting the sens[...]texto impreso
MAGALI PARZANESE, Autor | Buenos Aires [ARGENTINA] : Ministerio de Agricultura, Ganadería y Pesca | 2015Actualmente la innovación es un factor fundamental en el desarrollo de todos los sectores industriales (particularmente en la industria alimentaria), resultando una herramienta necesaria para el agregado de valor y la diferenciación de los produ[...]texto impreso
VAN ARSDEL, WALLACE, Autor ; COPLEY, MICHAEL, Autor ; MORGAN, ARTHUR, Autor | Connecticut [ESTADOS UNIDOS] : The AVI Publishing Company, Inc | 1973