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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DOI
10.1016/j.lwt.2010.08.004 
https://dx.doi.org/10.1016/j.lwt.2010.08.004
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