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http://ciatej.repositorioinstitucional.mx/jspui/handle/1023/137| Effect of dehydration process in mango adding fructans as osmotic agent | |
| NORMA MORALES HERNANDEZ | |
| Acceso Abierto | |
| Atribución-NoComercial-SinDerivadas | |
| Osmotic dehydration, mango, activity water, fructans | |
| Fresh mango (Mangifera indica) var. Tommy Atkins has a short shelf life, compared with other varieties. It’s important looking for new alternatives to develop products with high added value. Minimal processed products of mango produced by osmotic dehydration (OD) mainly have been developed by controlling temperature and concentration of osmotic solution. Fructan, a polysaccharide considered as a functional ingredient could be used as an osmotic agent. The aim of this study was to evaluate the changes presented in the OD process using combinations by fructans as osmotic agent with a mixture of sucrose and maltodextrine. | |
| 1ST International Symposium on Agave, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. | |
| 2011 | |
| Póster de congreso | |
| Inglés | |
| Bibliotecarios Empresas Estudiantes Investigadores | |
| CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA | |
| Aparece en las colecciones: | CARTEL / POSTER |
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| Fichero | Descripción | Tamaño | Formato | |
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| POSTER Effect of dehydration process in mango adding fructans as osmotic agent.pdf | 217.95 kB | Adobe PDF | Visualizar/Abrir |