LOW-CALORIES RAISINS OBTAINED BY COMBINED DEHYDRATION: PROCESS OPTIMIZATION AND EVALUATION OF THE ANTIOXIDANT EFFICIENCY
A healthy dehydrated food of high nutritional-quality and added-value was developed: low-calories raisin obtained by an ultrasonic assisted combined-dehydration with two-stage osmotic treatment (D3S) complemented by drying. Pink Red Globe grape produced at Mendoza (Argentina), experienced a substitu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Executive Business School
2015-03-01
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| Series: | Avances en Ciencias e Ingeniería |
| Subjects: | |
| Online Access: | http://www.exeedu.com/publishing.cl/inicio.php?lnk=ctnd&id=325 |