Quality Attributes of Dried Osmo-Dehydrated Banana Slices Using Coconut Sugar and Sucrose as Osmotic Agents
Author:
Funder
Fundação de Amparo à Pesquisa e Inovação do Espírito Santo
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03558-y.pdf
Reference64 articles.
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2. Al Amri, F. S., & Hossain, M. A. (2018). Comparison of total phenols, flavonoids and antioxidant potential of local and imported ripe bananas. Egyptian Journal of Basic and Applied Sciences, 5(4), 245–251. https://doi.org/10.1016/j.ejbas.2018.09.002
3. An, K., Ding, S., Tao, H., Zhao, D., Wang, X., Wang, Z., & Hu, X. (2013). Response surface optimisation of osmotic dehydration of C hinese ginger (Z ingiber officinale R oscoe) slices. International journal of food science & technology, 48(1), 28–34. https://doi.org/10.1111/j.1365-2621.2012.03153.x
4. AOAC. (2010). Official methods of analysis (18th ed.). AOAC Internacional Association of Official Analytical Chemists.
5. Assis, F. R., Morais, R. M. S. C., & Morais, A. M. M. B. (2016). Mass transfer in osmotic dehydration of food products: comparison between mathematical models. Food Engineering Reviews, 8(2), 116–133. https://doi.org/10.1007/s12393-015-9123-1
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