Influence of processing temperature on quality and drying kinetics of a mixed fruit leather

Original language	English
Publication status	Published - 31 Oct 2022
Event	21st World Congress of Food Science & Technology : Future of Food: Innovation, Sustainability & Health - Marina Bay Sands Expo & Convention Centre, Singapore Duration: 31 Oct 2022 → 3 Nov 2022 Conference number: 21

Conference

Conference	21st World Congress of Food Science & Technology
Abbreviated title	IUFoST 2022
Country/Territory	Singapore
Period	31/10/22 → 3/11/22

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• 60150562Final published version, 602 KBLicence: Unspecified

• http://hdl.handle.net/10400.14/39845Licence: Unspecified

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Dive into the research topics of 'Influence of processing temperature on quality and drying kinetics of a mixed fruit leather'. Together they form a unique fingerprint.

• Storage Agricultural and Biological Sciences 100%
• Fruit Leather Agricultural and Biological Sciences 100%
• Snack Agricultural and Biological Sciences 66%
• Simulation Mode Agricultural and Biological Sciences 66%
• Temperature Agricultural and Biological Sciences 66%
• Water Activity Food Science 66%
• Air Drying Agricultural and Biological Sciences 33%
• Strawberries Agricultural and Biological Sciences 33%

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Research output

Research output per year 2022 2022 2022

• 1 Abstract

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Research output per year

• Influence of processing temperature on quality and drying kinetics of a mixed fruit leather

  Ramos, I. N., Gkatzoni, S. & Silva, C. L. M., Nov 2022.

  Research output: Contribution to conference › Abstract › peer-review

  Open Access

  File

  • Drying Kinetics 100%
  • Fruit Leather 100%
  • Water Activity 33%
  • Phenolic Compound 33%
  • Chewiness 33%

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Ramos, I. N., Gkatzoni, S., & Silva, C. L. M. (2022). Influence of processing temperature on quality and drying kinetics of a mixed fruit leather. Poster session presented at 21st World Congress of Food Science & Technology , Singapore. http://hdl.handle.net/10400.14/39845

Ramos, Inês N. ; Gkatzoni, Sofia ; Silva, Cristina L. M. / Influence of processing temperature on quality and drying kinetics of a mixed fruit leather. Poster session presented at 21st World Congress of Food Science & Technology , Singapore.

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title = "Influence of processing temperature on quality and drying kinetics of a mixed fruit leather",

author = "Ramos, {In{\^e}s N.} and Sofia Gkatzoni and Silva, {Cristina L. M.}",

year = "2022",

month = oct,

day = "31",

language = "English",

note = "21st World Congress of Food Science & Technology : Future of Food: Innovation, Sustainability & Health, IUFoST 2022 ; Conference date: 31-10-2022 Through 03-11-2022",

}

Ramos, IN, Gkatzoni, S & Silva, CLM 2022, 'Influence of processing temperature on quality and drying kinetics of a mixed fruit leather', 21st World Congress of Food Science & Technology , Singapore, 31/10/22 - 3/11/22. <http://hdl.handle.net/10400.14/39845>

Influence of processing temperature on quality and drying kinetics of a mixed fruit leather. / Ramos, Inês N.; Gkatzoni, Sofia; Silva, Cristina L. M.
2022. Poster session presented at 21st World Congress of Food Science & Technology , Singapore.

Research output: Contribution to conference › Poster › peer-review

TY - CONF

T1 - Influence of processing temperature on quality and drying kinetics of a mixed fruit leather

AU - Ramos, Inês N.

AU - Gkatzoni, Sofia

AU - Silva, Cristina L. M.

N1 - Conference code: 21

PY - 2022/10/31

Y1 - 2022/10/31

M3 - Poster

T2 - 21st World Congress of Food Science &amp; Technology

Y2 - 31 October 2022 through 3 November 2022

ER -

Ramos IN, Gkatzoni S, Silva CLM. Influence of processing temperature on quality and drying kinetics of a mixed fruit leather. 2022. Poster session presented at 21st World Congress of Food Science & Technology , Singapore.