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Comparison of osmotic dehydration of Dixiland and Elegant Lady peach slices in glucose and sucrose solutions
Abstract
Peach (Prunus persica) is a stone fruit with a fleshy pulp and a delicate aroma. Peach provides vitamins, fiber and antioxidant compounds, among others. Nevertheless, it is a perishable fruit. Dried fruit (D) is a strategy to maintain the provision of this healthy fruit during the whole year. Osmotic dehydration (OD) previous conventional drying is a pre treatment applied to fresh fruit in order to prevent browning or sugar caramelization during prolonged
[ver mas...]
Peach (Prunus persica) is a stone fruit with a fleshy pulp and a delicate aroma. Peach provides vitamins, fiber and antioxidant compounds, among others. Nevertheless, it is a perishable fruit. Dried fruit (D) is a strategy to maintain the provision of this healthy fruit during the whole year. Osmotic dehydration (OD) previous conventional drying is a pre treatment applied to fresh fruit in order to prevent browning or sugar caramelization during prolonged hot air exposure. Here, the effects of sugar type and cultivar on the nutritional and nutraceutical properties were studied using slices of peach of two commercial cultivars Dixiland (DX) and Elegant Lady (EL) using OD with sucrose or glucose as a pretreatment before conventional drying (D)
[Cerrar]
Author
Salvañal, Lara;
Gabilondo, Julieta;
Budde, Claudio Olaf;
Corbino, Graciela Beatriz;
Lara, Maria Valeria;
Descripción
Poster
Fuente
VIII Congreso Internacional de Ciencia y Tecnología de los Alimentos (CICYTAC 2022), Córdoba, 4 al 6 de octubre de 2022
Date
2022-10
Editorial
Ministro de Ciencia y Tecnología, Gobierno de la Provincia de Córdoba
Formato
pdf
Tipo de documento
documento de conferencia
Palabras Claves
Derechos de acceso
Abierto
Excepto donde se diga explicitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)