Publicación: APPLE SNACK ENRICHED WITH L-ARGININE USING VACUUM IMPREGNATION/OHMIC HEATING TECHNOLOGY
| dc.creator | CARLOS ALONSO ESCUDERO OROZCO | |
| dc.creator | GUILLERMO RODRIGO PETZOLD MALDONADO | |
| dc.creator | JORGE JOSÉ MORENO CUEVAS | |
| dc.date | 2017 | |
| dc.date.accessioned | 2025-01-10T14:31:58Z | |
| dc.date.available | 2025-01-10T14:31:58Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | MODERN LIFE HAS CREATED A HIGH DEMAND FOR FUNCTIONAL FOOD, AND IN THIS CONTEXT, EMERGING TECHNOLOGIES SUCH AS VACUUM IMPREGNATION AND OHMIC HEATING HAVE BEEN APPLIED TO GENERATE FUNCTIONAL FOODS. THE AIM OF THIS RESEARCH WAS TO ENRICH THE CONTENT OF THE SEMI-ESSENTIAL AMINO ACID L-ARGININE IN APPLE CUBES USING VACUUM IMPREGNATION, CONVENTIONAL HEATING, AND OHMIC HEATING. ADDITIONALLY, COMBINED VACUUM IMPREGNATION/CONVENTIONAL HEATING AND VACUUM IMPREGNATION/OHMIC HEATING TREATMENTS WERE EVALUATED. THE ABOVE TREATMENTS WERE APPLIED AT 30, 40 AND 50 ? AND COMBINED WITH AIR-DRYING AT 40 ? IN ORDER TO OBTAIN AN APPLE SNACK RICH IN L-ARGININE. BOTH THE IMPREGNATION KINETICS OF L-ARGININE AND SAMPLE COLOR WERE EVALUATED. THE IMPREGNATED SAMPLES CREATED USING VACUUM IMPREGNATION/OHMIC HEATING AT 50 ? PRESENTED A HIGH CONTENT OF L-ARGININE, AN EFFECT ATTRIBUTED PRIMARILY TO ELECTROPERMEABILIZATION. OVERALL, VACUUM IMPREGNATION/OHMIC HEATING TREATMENT AT 50 ?, FOLLOWED BY DRYING AT 40 ?, WAS THE BEST PROCESS FOR OBTAINING AN APPLE SNACK RICH IN L-ARGININE. | |
| dc.format | application/pdf | |
| dc.identifier.doi | 10.1177/1082013217701354 | |
| dc.identifier.issn | 1532-1738 | |
| dc.identifier.issn | 1082-0132 | |
| dc.identifier.uri | https://repositorio.ubiobio.cl/handle/123456789/7841 | |
| dc.language | spa | |
| dc.publisher | FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | |
| dc.relation.uri | 10.1177/1082013217701354 | |
| dc.rights | PUBLICADA | |
| dc.title | APPLE SNACK ENRICHED WITH L-ARGININE USING VACUUM IMPREGNATION/OHMIC HEATING TECHNOLOGY | |
| dc.type | ARTÍCULO | |
| dspace.entity.type | Publication | |
| ubb.Estado | PUBLICADA | |
| ubb.Otra Reparticion | DEPARTAMENTO DE CIENCIAS BASICAS | |
| ubb.Otra Reparticion | DEPARTAMENTO DE INGENIERIA EN ALIMENTOS | |
| ubb.Otra Reparticion | FACULTAD DE CIENCIAS DE LA SALUD Y DE LOS ALIMENTOS | |
| ubb.Sede | CHILLÁN | |
| ubb.Sede | CHILLÁN | |
| ubb.Sede | CHILLÁN |
