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Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe vera (Aloe barbadensis Miller) gel

Author
VEGA-GALVEZ, Antonio1 2 ; URIBE, Elsa1 ; PEREZ, Mario1 ; TABILO-MUNIZAGA, Gipsy3 ; VERGARA, Judith1 ; GARCIA-SEGOVIA, Purificación4 ; LARA, Elena1 ; DI SCALA, Karina5 6
[1] Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile
[2] CEAZA (Centro de Estudios Avanzados en Zonas Áridas), Casilla 599, La Serena, Chile
[3] Food Engineering Department, University of Bio-Bio, Chillán, Chile
[4] CUINA Group, Food Technology Department, Universidad Politécnica de Valencia, Cno. de Vera s/n, 46022, Valencia, Spain
[5] Food Engineering Research Group, Universidad Nacional de Mar del Plata, Facultad de Ingenierta. Av. Juan B. Justo 4302, Mar del Plata, 7600, Buenos Aires, Argentina
[6] CONICET (Consejo Nacional de Invesdgaciones Cientifícas y Técnicas), Buenos Aires, Argentina
Source

Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2011, Vol 44, Num 2, pp 384-391, 8 p ; ref : 3/4 p

CODEN
LBWTAP
ISSN
0023-6438
Scientific domain
Food science technology
Publisher
Elsevier, Kidlington
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Aloe vera gel Antioxidant activity Drying kinetics Firmness High hydrostatic pressure Pretreatments
Keyword (fr)
Antioxydant Cinétique Fermeté Haute pression Microstructure Pression hydrostatique Prétraitement Qualité Séchage Traitement physique
Keyword (en)
Antioxidant Kinetics Firmness High pressure Microstructure Hydrostatic pressure Pretreatment Quality Drying Physical dressing
Keyword (es)
Antioxidante Cinética Firmeza Alta presión Microestructura Presión hidrostática Pretratamiento Calidad Secado Procesamiento físico
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
23397497

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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