Uptake kinetics and absorption of calcium in apple matrices

The purpose of this paper was to study the kinetics of calcium uptake of blanched and not blanched apple tissue during impregnation treatments under vacuum or/and at atmospheric pressure. The relative absorption of calcium in rats, regarding calcium carbonate as reference substance, was also analyze...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Salvatori, D.M., González-Fesler, M., Weisstaub, A., Portela, M.L., Alzamora, S.M.
Formato:	JOUR
Materias:	Absorption Apples Calcium Impregnation Uptake kinetics Vacuum pressure Atmospheric pressure Fruits Tissue Malus x domestica Rattus
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_10820132_v13_n5_p333_Salvatori
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

Uptake kinetics and absorption of calcium in apple matrices
por: Alzamora, Stella Maris
Publicado: (2007)

Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts
por: Anino, S.V., et al.

Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts
por: Alzamora, Stella Maris
Publicado: (2006)

Convective air drying of apples as affected by blanching and calcium impregnation
por: González-Fésler, M., et al.

Convective air drying of apples as affected by blanching and calcium impregnation
por: Gómez, Paula Luisina, et al.
Publicado: (2008)

Impact of calcium on viscoelastic properties of fortified apple tissue
por: Salvatori, D.M., et al.

Impact of calcium on viscoelastic properties of fortified apple tissue
por: Alzamora, Stella Maris
Publicado: (2011)

Fortification of mushroom with calcium by vacuum impregnation
por: Ortíz, C.F., et al.

Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics
por: Gómez, P.L., et al.

Fortification of mushroom with calcium by vacuum impregnation
por: Alzamora, Stella Maris
Publicado: (2003)

A simple method for determining the spontaneous oil absorption capacity of proteins and the kinetics of oil uptake
por: de Kanterewicz, R.J., et al.

Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics
por: Gómez, Paula Luisina, et al.
Publicado: (2015)

A simple method for determining the spontaneous oil absorption capacity of proteins and the kinetics of oil uptake
por: Pilosof, Ana María Renata
Publicado: (1989)

Air Drying Behaviour of Apples as Affected by Blanching and Glucose Impregnation
por: Nieto, A., et al.

Air Drying Behaviour of Apples as Affected by Blanching and Glucose Impregnation
por: Nieto, Andrea Bibiana, et al.
Publicado: (1998)

Estudio del efecto de las variables de proceso en la impregnación por vacío sobre los atributos de calidad de manzanas frescas cortadas
por: Cortez Latorre, Juan Diego
Publicado: (2020)

Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
por: Funes, G.J., et al.

Novel functional foods from vegetable matrices impregnated with biologically active compounds
por: Alzamora, S.M., et al.

Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
Publicado: (2013)

A model considering light reabsorption processes to correct in vivo chlorophyll fluorescence spectra in apples
por: Ramos, M.E., et al.

Novel functional foods from vegetable matrices impregnated with biologically active compounds
por: Alzamora, Stella Maris, et al.
Publicado: (2005)

A model considering light reabsorption processes to correct in vivo chlorophyll fluorescence spectra in apples
por: Ramos, María Eva, et al.
Publicado: (2006)

Development and Characterization of a Baked Snack from Rings of Green Apples
por: Tavera Quiroz, María José, et al.
Publicado: (2014)

Enriquecimiento de manzana con calcio : efecto en las propiedades físico-químicas y estructurales durante el secado en corriente de aire
por: Casim, Silvina Mariel
Publicado: (2011)

Enriquecimiento de manzana con calcio : efecto en las propiedades físico-químicas y estructurales durante el secado en corriente de aire
por: Casim, Silvina Mariel
Publicado: (2011)

Enriquecimiento de manzana con calcio : efecto en las propiedades físico-químicas y estructurales durante el secado en corriente de aire
por: Casim, Silvina Mariel
Publicado: (2011)

Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs
por: Acevedo, N.C., et al.

Determination of patulin in solid and semisolid apple and pear products marketed in Argentina
por: Funes, Gustavo Javier, et al.
Publicado: (2009)

Determination of patulin in solid and semisolid apple and pear products marketed in Argentina
por: Funes, G.J., et al.

Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs
por: Acevedo, Nuria Cristina, et al.
Publicado: (2008)

Papas fortificadas con calcio y vitamina C conservadas por osmodehidrocongelación y envasadas en atmósfera modificada
por: Roche, Luis Alberto, et al.
Publicado: (2021)

Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features
por: Nieto, A.B., et al.

Evaluación de la factibilidad de la impregnación por vacío suave en la elaboración de frutillas y manzanas frescas cortadas
por: Faicán Benenaula, María Auxiliadora
Publicado: (2022)

Exploding wire energy absorption dynamics at slow current rates
por: Rodríguez Prieto, G., et al.

Apple II user's guide /
por: Poole, Lon
Publicado: (1981)

Exploding wire energy absorption dynamics at slow current rates
Publicado: (2017)

Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables
por: Salvatori, D., et al.

Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple
por: Gómez, P.L., et al.

Pineal methoxyindoles depress calcium uptake by rat brain synaptosomes
por: Vacas, M.I., et al.

Structural changes in apple tissue during glucose and sucrose osmotic dehydration: Shrinkage, porosity, density and microscopic features
por: Nieto, Andrea Bibiana, et al.
Publicado: (2004)