Osmotic Dehydration of Pineapple with Impregnation of Sucrose, Calcium, and Ascorbic Acid-Reference-Cited by-同舟云学术

Osmotic Dehydration of Pineapple with Impregnation of Sucrose, Calcium, and Ascorbic Acid

Published:2013-01-24 Issue:2 Volume:7 Page:385-397
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Silva Keila S.,Fernandes Milena A.,Mauro Maria A.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-013-1049-0.pdf

Reference35 articles.

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2. Anino, S. V., Salvatori, D. M., & Alzamora, S. M. (2006). Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts. Food Research Internacional, 39, 154–164.

3. AOAC - Association of Official Analytical Chemists. (1970). Official Methods of Analysis of the Association of Official Analytical Chemists (11th ed.). Arlington: Association of Official Analytical Chemists AOAC.

4. AOAC - Association of Official Analytical Chemists. (1984). Official Methods of Analysis of the Association of Official Analytical Chemists (14th ed.). Arlington: Association of Official Analytical Chemists AOAC.

5. AOAC - Association of Official Analytical Chemists (1995) Official Methods of Analysis of the Association of Official Analytical Chemists, 16th ed., v. 1, Arlington: Association of Official Analytical Chemists A.O.A.C., chapter 3. p. 4. (method 985.01).

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