Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features

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Micro- and macrostructural changes in apple slices during osmotic dehydration were studied. Samples were immersed into 25.0% (w/w) glucose or 34.6% (w/w) sucrose aqueous solutions at 30 °C until water and solid contents were almost constant (≅350 min). They were removed after selected times, and exa...

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Detalles Bibliográficos
Autores principales:	Nieto, A.B., Salvatori, D.M., Castro, M.A., Alzamora, S.M.
Formato:	JOUR
Materias:	Apple Density Glucose Microstructure Osmotic dehydration Porosity Shrinkage Sucrose Ultrastructure Dehydration Osmosis Sugar (sucrose) Tissue Apples Fruits Malus x domestica
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_02608774_v61_n2_p269_Nieto
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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