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Publicação:
Biopolymers used as drying aids in spray- drying and freeze-drying of fruit juices and pulps

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dc.contributor.authorTelis, Vânia Regina Nicoletti [UNESP]
dc.contributor.authorMartínez-Navarrete, Nuria
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionUniversidad Politécnica de Valencia
dc.date.accessioned2022-04-29T07:25:50Z
dc.date.available2022-04-29T07:25:50Z
dc.date.issued2012-01-01
dc.description.abstractPowdered fruit juices and pulps might constitute good alternatives to convenient and healthy food products or ingredients to formulated foods. Nevertheless, due to the high content of low-molar-mass constituents in their composition, these products are susceptible to a series of technical problems during drying and storage.en
dc.description.affiliationDepartamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista “Júlio de Mesquita Filho”, São José do Rio Preto
dc.description.affiliationDepartamento de Tecnología de Alimentos Universidad Politécnica de Valencia
dc.description.affiliationUnespDepartamento de Engenharia e Tecnologia de Alimentos Universidade Estadual Paulista “Júlio de Mesquita Filho”, São José do Rio Preto
dc.format.extent279-325
dc.identifierhttp://dx.doi.org/10.1201/b12048
dc.identifier.citationBiopolymer Engineering in Food Processing, p. 279-325.
dc.identifier.doi10.1201/b12048
dc.identifier.scopus2-s2.0-84922253754
dc.identifier.urihttp://hdl.handle.net/11449/227923
dc.language.isoeng
dc.relation.ispartofBiopolymer Engineering in Food Processing
dc.sourceScopus
dc.titleBiopolymers used as drying aids in spray- drying and freeze-drying of fruit juices and pulpsen
dc.typeCapítulo de livro
dspace.entity.typePublication
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas