Osmotic dehydration effects on major and minor components of chestnut (Castanea sativa Mill.) slices
Author:
Funder
Fundação para a Ciência e a Tecnologia
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-2706-5/fulltext.html
Reference23 articles.
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2. Attanasio G, Cinquanta L, Albanese D, Di Matteo M (2004) Effects of drying temperatures on physico-chemical properties of dried and rehydrated chestnuts (Castanea sativa). Food Chem 88:583–590. doi: 10.1016/j.foodchem.2004.01.071
3. Carocho M, Barros L, Antonio AL, Barreira JCM, Bento A, Kaluska I, Ferreira ICFR (2013) Analysis of organic acids in electron beam irradiated chestnuts (Castanea sativa Mill.): effects of radiation dose and storage time. Food Chem Toxicol 55:348–352. doi: 10.1016/j.fct.2013.01.031
4. Chenlo F, Moreira R, Fernández-Herrero C, Vázquez G (2006a) Mass transfer during osmotic dehydration of chestnut using sodium chloride solutions. J Food Eng 73:164–173. doi: 10.1016/j.jfoodeng.2005.01.017
5. Chenlo F, Moreira R, Fernández-Herrero C, Vázquez G (2006b) Experimental results and modeling of the osmotic dehydration kinetics of chestnut with glucose solutions. J Food Eng 74:324–334. doi: 10.1016/j.jfoodeng.2005.03.002
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