autores
- xmlui.general.dspace_homeCentros e Institutos de InvestigaciónCIA. Centro de Investigaciones de AgroindustriaInstituto de Tecnología de Alimentosxmlui.ArtifactBrowser.ConfigurableBrowse.trail.metadata.authorInstituto de Tecnología de Alimentos
- Inicio
- Centros e Institutos de Investigación
- CIA. Centro de Investigaciones de Agroindustria
- Instituto de Tecnología de Alimentos
- autores
Autores
Mostrando ítems 1-4 de 4
-
Edible coatings for enhancing osmodehydration process of pears using glucose solution: a study on mass transfer kinetics and quality assessment
Campañone, Laura Analía; Soteras, Edgar; Rodriguez Racca, Anabel (Wiley, 2024-02)The present study aimed to evaluate the combined application of edible coatings (alginate or pectin) and the osmotic dehydration process (glucose solution at 40 °Brix and 60 °Brix, solution temperatures of 20 and 40 °C, ... -
Experimental study of dehydration processes of raspberries (Rubus Idaeus) with microwave and solar drying
Rodriguez Racca, Anabel; Bruno, Estela; Paola, Carlos; Campañone, Laura Analía; Mascheroni, Rodolfo H. (2018-05-14)The aim of the present study was to evaluate the effect of solar and microwave drying on raspberries (Rubus Idaeus) cv. Heritage. The efficiency of drying was evaluated in terms of weight reduction in function of the time. ... -
Review Characterization of edible films formulated with sodium alginate and low methoxyl pectin in osmotic dehydration applications
Soteras, Edgar Mario; Rodriguez, Anabel; Gamboa Santos, Juliana; Campañone, Laura Analía (Wiley, 2021-08-21)The aim of this work was to evaluate the behavior of two edible films (sodium alginate and low methoxyl pectin) under different osmotic conditions (solutions: sucrose, glucose syrup, and maltodextrin; concentrations: 40 ... -
Review: Effect of the combined application of edible coatings and osmotic dehydration on the performance of the process and the quality of pear cubes
Rodriguez Racca, Anabel; Soteras, Edgar Mario; Campañone, Laura Analía (2021-09-17)The objective of the present work was to evaluate the combined effect of the application of edible coatings (sodium alginate and low methoxyl pectin) and different osmotic dehydration conditions (sucrose solution: 40 and ...