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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2013

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Microstructure and olfactory quality of apples de-hydrated by innovative technologies

Anno di pubblicazione: 2013

Formato: Elettronico Cartaceo

Autori: P. Laurienzo, G. Cammarota, M. Di Stasio, G. Gentile, C. Laurino, M.G.Volpe

Affiliazioni autori: Istituto per i Polimeri, Compositi e Biomateriali Istituto di Scienza dell'Alimentazione

Autori CNR:

  • GIANCARLO CAMMAROTA
  • MICHELE DI STASIO
  • GENNARO GENTILE
  • PAOLA LAURIENZO
  • CARMINE LAURINO
  • MARIA GRAZIA VOLPE

Lingua: inglese

Abstract: The purpose of this study was to investigate on the of structural changes induced in apple texture upon dehydration with classical methods, as freeze-drying and convective-air drying, compared to apples dried through by packaging in innovative films based on natural polysaccharides. ESEM microscopy was used to detect structural changes. Our studies has shown that apples obtained by freeze drying had a more broken tissue texture, and that the composition of the films has an effect both on structure and re-hydration kinetics. Olfactory characteristics of the different dried apples were also investigated by using an electronic nose device and compared with tissue texture properties. Apples that have shown the most intact cell walls are those that better retain olfactory properties.

Lingua abstract: inglese

Pagine da: 689

Pagine a: 694

Pagine totali: 6

Rivista:

Journal of food engineering Applied Science Publishers.
Paese di pubblicazione: Regno Unito
Lingua: inglese
ISSN: 0260-8774

Numero volume: 116

DOI: 10.1016/j.jfoodeng.2013.01.002

Referee: Sė: Internazionale

Stato della pubblicazione: Published version

Parole chiave:

  • Food packaging
  • ; Apple texture; Environmental scanning electron microscopy; Electronic nose

Strutture CNR:

 
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