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dc.contributor.author
Nuñez Mancilla, Yissleen  
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Vega Gálvez, Antonio  
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Perez Won, Mario  
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Zura, Liliana  
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Garcia Segovia, Purificación  
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Di Scala, Karina Cecilia  
dc.date.available
2017-10-02T18:39:25Z  
dc.date.issued
2014-01  
dc.identifier.citation
Nuñez Mancilla, Yissleen; Vega Gálvez, Antonio; Perez Won, Mario; Zura, Liliana; Garcia Segovia, Purificación; et al.; Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca); Springer; Food and Bioprocess Technology; 7; 2; 1-2014; 516-524  
dc.identifier.issn
1935-5130  
dc.identifier.uri
http://hdl.handle.net/11336/25618  
dc.description.abstract
Sliced strawberries were subjected to combined osmotic dehydration (40 °Brix) and high hydrostatic pressure (HHP) at 100, 200, 300, 400 and 500 MPa for 10 min. This research was carried out to study the effects of pressure on firmness, polysaccharides, total dietary fibre and microstructure, functional properties (rehydration ratio and water holding capacity) and bioactive compounds (anthocyanins, flavonoid and total phenolic). HHP affected the texture of the fruits leading to soft fruits due to increasing pressure. Fruit microstructure evidenced influence of pressure presenting the pressurised samples irregular matrices compared to samples treated at 0.1 MPa (control samples). Polysaccharides increased with pressure. Total dietary fibre, anthocyanins, flavonoids and total phenolic content showed a decrease with pressure when compared to control samples. Based on results, minor alterations of the mentioned quality parameters were evidenced when working in the range of 300–500 MPa.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Springer  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Strawberry  
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High Hysdrostatic Pressure  
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Osmotic Dehydration  
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Microstructure  
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Anthocyanins  
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Firmness  
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Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2017-09-29T14:42:47Z  
dc.journal.volume
7  
dc.journal.number
2  
dc.journal.pagination
516-524  
dc.journal.pais
Alemania  
dc.journal.ciudad
Berlin  
dc.description.fil
Fil: Nuñez Mancilla, Yissleen. Universidad de la Serena; Chile  
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Fil: Vega Gálvez, Antonio. Universidad de la Serena; Chile  
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Fil: Perez Won, Mario. Universidad de la Serena; Chile  
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Fil: Zura, Liliana. Universidad de la Serena; Chile  
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Fil: Garcia Segovia, Purificación. Universidad Politécnica de Valencia; España  
dc.description.fil
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.journal.title
Food and Bioprocess Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11947-013-1052-5  
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info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-013-1052-5