Author:
Oliveira Francisca I. P.,Gallão Maria I.,Rodrigues Sueli,Fernandes Fabiano André Narciso
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference23 articles.
1. AOAC (1990). Moisture in dried fruits. In: Official methods of analysis. Association of Official Analytical Chemists, no 934.06, Washington, USA.
2. Chiralt, A., & Talens, P. (2005). Physical and chemical changes induced by osmotic dehydration in plant tissues. Journal of Food Engineering, 67, 167–177.
3. Cruz, R. M. S., Vieira, M. C., Fonseca, S. C., & Silva, C. L. M. (2010). Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimization and microstructure evaluation. Food and Bioprocess Technology. doi: 10.1007/s11947-009-0220-0 .
4. Delgado, A. E., Zheng, L., & Sun, D. W. (2009). Influence of ultrasound on freezing rate of immersion-frozen apples. Food and Bioprocess Technology, 2, 263–270.
5. Fernandes, F. A. N., & Rodrigues, S. (2007). Ultrasound as pre-treatment for drying of fruits: dehydration of banana. Journal of Food Engineering, 82, 261–267.
Cited by
81 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献