Freeze-drying: Perceptions and challenges for drying foodstuffs and plant extracts
One of the most important features of foodstuffs and plant extract-based products is related to their fragile stability, especially when exposed to several ambient factors such as air, light radiation, heat and water vapour. The latter may contribute to the increase of free or bound water associated...
- Autores:
-
Salamanca Mejia, Constain Hugo
Rojas, John
- Tipo de recurso:
- Revisión
- Fecha de publicación:
- 2015
- Institución:
- Universidad ICESI
- Repositorio:
- Repositorio ICESI
- Idioma:
- eng
spa
- OAI Identifier:
- oai:repository.icesi.edu.co:10906/81884
- Acceso en línea:
- https://www.scopus.com/inward/record.uri?eid=2-s2.0-84949604884&doi=10.17533%2fudea.vitae.v22n2a01&partnerID=40&md5=d3197679e6d02f367eaea4b2cfe10cfa
http://hdl.handle.net/10906/81884
http://dx.doi.org/10.17533/udea.vitae.v22n2a01
- Palabra clave:
- Extractos vegetales
Biología
Métodos de investigación en bioquímica
Biology
Biochemistry research
- Rights
- openAccess
- License
- http://purl.org/coar/access_right/c_abf2
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Salamanca Mejia, Constain HugoRojas, Johnchsalamanca@icesi.edu.coMedellín de Lat: 06 15 00 N degrees minutes Lat: 6.2500 decimal degrees Long: 075 36 00 W degrees minutes Long: -75.6000 decimal degrees2017-07-31T01:32:23Z2017-07-31T01:32:23Z2015-01-010121-4004https://www.scopus.com/inward/record.uri?eid=2-s2.0-84949604884&doi=10.17533%2fudea.vitae.v22n2a01&partnerID=40&md5=d3197679e6d02f367eaea4b2cfe10cfahttp://hdl.handle.net/10906/81884http://dx.doi.org/10.17533/udea.vitae.v22n2a01instname: Universidad Icesireponame: Biblioteca Digitalrepourl: https://repository.icesi.edu.co/One of the most important features of foodstuffs and plant extract-based products is related to their fragile stability, especially when exposed to several ambient factors such as air, light radiation, heat and water vapour. The latter may contribute to the increase of free or bound water associated to the product. In this scenario, these variables may lead to different phenomena such as self-oxidation and hydrolysis of functional compounds and thus, a considerable inconsistency of products where these substances are part of occurs. On the other hand, these factors affect more drastically the product stability, especially when they possess a high intrinsic surface area and thus, are more likely to absorb a significant amount of water. Furthermore, in liquid products oxidation, hydrolysis and precipitation problems are more probable to happen1 páginaDigitalapplication/pdfengspaUniversidad de AntioquiaFacultad de Ciencias NaturalesFacultad de Ciencias NaturalesDepartamento de Ciencias BiológicasMedellínVitae, Vol. 22, No. 2 - 2015EL AUTOR, expresa que la obra objeto de la presente autorización es original y la elaboró sin quebrantar ni suplantar los derechos de autor de terceros, y de tal forma, la obra es de su exclusiva autoría y tiene la titularidad sobre éste. PARÁGRAFO: en caso de queja o acción por parte de un tercero referente a los derechos de autor sobre el artículo, folleto o libro en cuestión, EL AUTOR, asumirá la responsabilidad total, y saldrá en defensa de los derechos aquí autorizados; para todos los efectos, la Universidad Icesi actúa como un tercero de buena fe. Esta autorización, permite a la Universidad Icesi, de forma indefinida, para que en los términos establecidos en la Ley 23 de 1982, la Ley 44 de 1993, leyes y jurisprudencia vigente al respecto, haga publicación de este con fines educativos. Toda persona que consulte ya sea la biblioteca o en medio electrónico podrá copiar apartes del texto citando siempre la fuentes, es decir el título del trabajo y el autor.info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Extractos vegetalesBiologíaMétodos de investigación en bioquímicaBiologyBiochemistry researchFreeze-drying: Perceptions and challenges for drying foodstuffs and plant extractsLa liofilización: percepciones y desafíos para el secado de productos alimenticios y extractos vegetalesinfo:eu-repo/semantics/reviewhttp://purl.org/coar/resource_type/c_efa0Reseñainfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a85Comunidad Universidad Icesi – Investigadores2227373TEXTsalamanca_ liofilizacion_percepciones_ 2015.pdf.txtsalamanca_ liofilizacion_percepciones_ 2015.pdf.txttext/plain4453http://repository.icesi.edu.co/biblioteca_digital/bitstream/10906/81884/2/salamanca_%20liofilizacion_percepciones_%202015.pdf.txtb084f488e28f170319ca273f24bef8e4MD52ORIGINALsalamanca_ liofilizacion_percepciones_ 2015.pdfsalamanca_ liofilizacion_percepciones_ 2015.pdfapplication/pdf68579http://repository.icesi.edu.co/biblioteca_digital/bitstream/10906/81884/1/salamanca_%20liofilizacion_percepciones_%202015.pdf67cd2c007645b2cadfbf9ef8b9e989d3MD5110906/81884oai:repository.icesi.edu.co:10906/818842018-06-20 13:17:44.038Biblioteca Digital - Universidad icesicdcriollo@icesi.edu.co |
| dc.title.eng.fl_str_mv |
Freeze-drying: Perceptions and challenges for drying foodstuffs and plant extracts |
| dc.title.alternative.spa.fl_str_mv |
La liofilización: percepciones y desafíos para el secado de productos alimenticios y extractos vegetales |
| title |
Freeze-drying: Perceptions and challenges for drying foodstuffs and plant extracts |
| spellingShingle |
Freeze-drying: Perceptions and challenges for drying foodstuffs and plant extracts Extractos vegetales Biología Métodos de investigación en bioquímica Biology Biochemistry research |
| title_short |
Freeze-drying: Perceptions and challenges for drying foodstuffs and plant extracts |
| title_full |
Freeze-drying: Perceptions and challenges for drying foodstuffs and plant extracts |
| title_fullStr |
Freeze-drying: Perceptions and challenges for drying foodstuffs and plant extracts |
| title_full_unstemmed |
Freeze-drying: Perceptions and challenges for drying foodstuffs and plant extracts |
| title_sort |
Freeze-drying: Perceptions and challenges for drying foodstuffs and plant extracts |
| dc.creator.fl_str_mv |
Salamanca Mejia, Constain Hugo Rojas, John |
| dc.contributor.author.spa.fl_str_mv |
Salamanca Mejia, Constain Hugo Rojas, John |
| dc.subject.spa.fl_str_mv |
Extractos vegetales Biología Métodos de investigación en bioquímica |
| topic |
Extractos vegetales Biología Métodos de investigación en bioquímica Biology Biochemistry research |
| dc.subject.eng.fl_str_mv |
Biology Biochemistry research |
| description |
One of the most important features of foodstuffs and plant extract-based products is related to their fragile stability, especially when exposed to several ambient factors such as air, light radiation, heat and water vapour. The latter may contribute to the increase of free or bound water associated to the product. In this scenario, these variables may lead to different phenomena such as self-oxidation and hydrolysis of functional compounds and thus, a considerable inconsistency of products where these substances are part of occurs. On the other hand, these factors affect more drastically the product stability, especially when they possess a high intrinsic surface area and thus, are more likely to absorb a significant amount of water. Furthermore, in liquid products oxidation, hydrolysis and precipitation problems are more probable to happen |
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2015 |
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2015-01-01 |
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2017-07-31T01:32:23Z |
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2017-07-31T01:32:23Z |
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info:eu-repo/semantics/review |
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http://purl.org/coar/resource_type/c_efa0 |
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Reseña |
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info:eu-repo/semantics/publishedVersion |
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publishedVersion |
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http://hdl.handle.net/10906/81884 |
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http://dx.doi.org/10.17533/udea.vitae.v22n2a01 |
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eng spa |
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eng spa |
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Medellín de Lat: 06 15 00 N degrees minutes Lat: 6.2500 decimal degrees Long: 075 36 00 W degrees minutes Long: -75.6000 decimal degrees |
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Universidad de Antioquia |
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Facultad de Ciencias Naturales Facultad de Ciencias Naturales |
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Departamento de Ciencias Biológicas |
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Universidad de Antioquia |
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