Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility

Osmotic dehydration of apple tissue (Malus pumila, Granny Smith cultivar) to water activity (aw) 0.97 or 0.94 with maltose or maltose syrup solutions was studied and compared with previous results using glucose or trehalose as humectants. Structure (optical and transmission electronic microscopy obs...

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Detalles Bibliográficos
Autores principales:	Nieto, A.B., Vicente, S., Hodara, K., Castro, M.A., Alzamora, S.M.
Formato:	JOUR
Materias:	Apple Osmosis Rheology Structure Sugars Water mobility Compression behavior Compression properties Distribution of water Rheological property Small-scale dynamics Transmission electronic microscopies Dehydration Fruits Histology Light transmission Maltose Nuclear magnetic resonance spectroscopy Structure (composition) Tissue Malus pumila Malus x domestica
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_02608774_v119_n1_p104_Nieto
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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