Water absorption, texture, and color kinetics of air-dried chestnuts during rehydration
- Author
- MOREIRA, R1 ; CHENLO, F1 ; CHAGURI, L1 ; FERNANDES, C1
[1] Departamento de Enxeñaría Quimica, Universidade de Santiago de Compostela, Rúa Lope Gómez de Marzoa sin, 15782 Santiago de Compostela, Spain - Source
Journal of food engineering. 2008, Vol 86, Num 4, pp 584-594, 11 p ; ref : 1 p.1/4
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Drying Peleg and second-order kinetic models Rehydration Stress Temperature
- Keyword (fr)
- Absorption eau Air Châtaigne Cinétique Couleur Modèle cinétique Réhydratation Stress Séchage Température Texture
- Keyword (en)
- Water absorption Air Chestnut Kinetics Color Kinetic model Rehydration Stress Drying Temperature Texture
- Keyword (es)
- Absorción agua Aire Castaña Cinética Color Modelo cinético Rehidratación Estrés Secado Temperatura Textura
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20107904
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2007.11.012 
https://dx.doi.org/10.1016/j.jfoodeng.2007.11.012
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