Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture

Author:

Chaguri Livia,Sanchez Mariana S.,Flammia Verônica P.,Tadini Carmen C.

Funder

FAPESP

CNPq

Publisher

Springer Science and Business Media LLC

Subject

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

Reference47 articles.

1. Aminzadeh, R., Sargolzaei, J., & Abarzani, M. (2012). Preserving melons by osmotic dehydration in a ternary system followed by air-drying. Food and Bioprocess Technology, 5, 1305–1316.

2. ANVISA Agência Nacional de Vigilância Sanitária. (2010). Aditivos alimentares autorizados para uso segundo as Boas Práticas de Fabricação (BPF). RDC n° 45.

3. AOAC (2007). International official methods of analysis of AOAC. Gaithersburg: Association of Official Analytical Chemists.

4. ASTM—American Society for Testing and Materials (2014). ASTM Standard D2244-14. Standard practice for calculation of color tolerances and color differences from instrumentally measured color coordinates. West Conshohocken: ASTM International.

5. Atares, L., Sousa-Gallagher, M. J., & Oliveira, F. A. R. (2011). Process conditions effect on the quality of banana osmotically dehydrated. Journal of Food Engineering, 103, 401–408.

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