TY - GEN 
AU - Moreno Moreno, Fabián Leonardo
AU - Quintanilla Carvajal, María Ximena
AU - Sotelo Díaz, Luz Indira
AU - Osorio, C.
AU - Raventós, M.
AU - Hernández Yáñez, Eduard
AU - Ruiz Pardo, Ruth Yolanda
PY - 2015
SN - 0260-8774
UR - http://hdl.handle.net/10818/27975
AB - Coffee extract was freeze-concentrated through block and falling-film techniques. Solute retention and concentration efficiency were determined after one stage of these processes. Ice morphology was characterized through image analysis. Preservation...
LA - eng
PB - Journal of Food Engineering
KW - Coffee concentration
KW - Volatiles
KW - Cryoconcentration
KW - Sensory evaluation
KW - Ice morphology
TI - Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract
DO - 10.1016/j.jfoodeng.
2015.05.018
ER -