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Abstract:

The purpose of this paper was to analyze the ability of apple matrix for calcium incorporation by two different impregnation techniques (in vacuum or at atmospheric pressure) and to determine the effect of these treatments on material compression behavior. According to the operative pressure, calcium incorporated in 200 g of fruit would satisfy about 23-62% of the Adequate Intake for adults. The greatest calcium content (3100 ppm) was reached after 22 h atmospheric impregnation process, while the calcium amount incorporated during vacuum treatment was similar to the one obtained after ≅10 h atmospheric process. Calcium impregnated tissues exhibited different response to compression as compared with raw fruit, showing a decrease in the values of failure force and modulus of deformability. © 2005 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts
Autor:Anino, S.V.; Salvatori, D.M.; Alzamora, S.M.
Filiación:Facultad de Ciencias Agrarias, Universidad Católica Argentina, Ramón Freire 183, 1426 Ciudad de Buenos Aires, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Ciudad Universitaria, 1428 Ciudad de Buenos Aires, Argentina
Member of Consejo Nacional de Investigaciones Cientificas Y Tecnicas de la Republica Argentina, Argentina
Palabras clave:Apple; Calcium impregnation; Mechanical properties; Materials science; Process control; Tissue; Apple; Operative pressure; Calcium; Malus x domestica
Año:2006
Volumen:39
Número:2
Página de inicio:154
Página de fin:164
DOI: http://dx.doi.org/10.1016/j.foodres.2005.07.003
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v39_n2_p154_Anino

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Citas:

---------- APA ----------
Anino, S.V., Salvatori, D.M. & Alzamora, S.M. (2006) . Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts. Food Research International, 39(2), 154-164.
http://dx.doi.org/10.1016/j.foodres.2005.07.003
---------- CHICAGO ----------
Anino, S.V., Salvatori, D.M., Alzamora, S.M. "Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts" . Food Research International 39, no. 2 (2006) : 154-164.
http://dx.doi.org/10.1016/j.foodres.2005.07.003
---------- MLA ----------
Anino, S.V., Salvatori, D.M., Alzamora, S.M. "Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts" . Food Research International, vol. 39, no. 2, 2006, pp. 154-164.
http://dx.doi.org/10.1016/j.foodres.2005.07.003
---------- VANCOUVER ----------
Anino, S.V., Salvatori, D.M., Alzamora, S.M. Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts. Food Res. Int. 2006;39(2):154-164.
http://dx.doi.org/10.1016/j.foodres.2005.07.003