A5040409411- Postharvest Quality and Shelf Life Management
- Nanocomposite Films for Food Packaging
- Microencapsulation and Drying Processes
- Bee Products Chemical Analysis
- Essential Oils and Antimicrobial Activity
- Plant and soil sciences
- Caribbean history, culture, and politics
- Plant Pathogens and Fungal Diseases
- Cuban History and Society
- Banana Cultivation and Research
- Phase Equilibria and Thermodynamics
- Phytochemicals and Antioxidant Activities
- Food, Nutrition, and Cultural Practices
- Proteins in Food Systems
- biodegradable polymer synthesis and properties
- Migration and Labor Dynamics
- Polysaccharides Composition and Applications
- Food Chemistry and Fat Analysis
- Natural Fiber Reinforced Composites
- Food composition and properties
- Sensory Analysis and Statistical Methods
- Food Drying and Modeling
- Botanical Research and Applications
Universitat Politècnica de València
2008-2014
The appearance of chocolate is greatly affected by bloom, which occurs during storage under unfavourable conditions. This phenomenon develops due to different causes, such as poor tempering, addition incompatible fats, incorrect cooling methods, warm or fluctuating temperature, etc. effect temperature (4, 20, 25 and 30°C) on gloss (60 85° angle) colour (CIE L *a *b *) dark bars was analysed throughout 30 days storage. Three kinds were studied: two from the same brand containing 99 70% cocoa,...
ABSTRACT The effect of osmotic pretreatments was analyzed as a way to optimize the quality loss pear slices (cv. Blanquilla) during dried and/or rehydration processes. Pear slices, osmotically pretreated and non‐treated were at 45C, until about 10% final moisture, rehydrated 45, 55 65C in water. kinetics air‐dried by means Peleg Fick's models. Kinetics parameters obtained for both models can adequately predict sample's behavior process. Osmotic treatment seemed slow down terms water gain...