Physicochemical properties, glass transition state diagram and colour stability of pulp and peel of two dragon fruit varieties (Hylocereus spp.) as affected by freeze-drying

El objetivo de este estudio fue investigar las caracters̕ticas de la pulpa y la cs̀cara dos variedades de pitaya tras someterlas a liofilizacin̤: propiedades fs̕ico-qum̕icas, parm̀etros de color, cambio total de color, contenido total de betacianinas y diagramas de estado de transicin̤ vt̕rea. Los r...

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التفاصيل البيبلوغرافية
مؤلفون آخرون:	Liaotrakoon Wijitra, Clercq Nathalie De, Lewille Benny, Dewettinck Koen, Faculty of Food Science and Technology, Universiti Putra Malaysia
التنسيق:	كتاب
اللغة:	الإنجليزية
الموضوعات:	Conservacin̤ de alimentos Alimentos Industrias alimenticias Tecnologa̕ de alimentos Food preservation Food Food industry and trade Food technology Secado de alimentos Liofilizacin̤ Pitaya Propiedades fs̕ico-qum̕icas Estado de transicin̤ vt̕rea Food drying Lyophilization Physico-chemical properties Vitreous transition state
الوصول للمادة أونلاين:	Physicochemical properties, glass transition state diagram and colour stability of pulp and peel of two dragon fruit varieties (Hylocereus spp.) as affected by freeze-drying
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الانترنت

Physicochemical properties, glass transition state diagram and colour stability of pulp and peel of two dragon fruit varieties (Hylocereus spp.) as affected by freeze-drying

Physicochemical properties, glass transition state diagram and colour stability of pulp and peel of two dragon fruit varieties (Hylocereus spp.) as affected by freeze-drying

الانترنت

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