Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects-Reference-Cited by-同舟云学术

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Opacity Studies in Dehydrated Fruits in Relation to Proton Mobility and Supramolecular Aspects

Published:2016-06-03 Issue:10 Volume:9 Page:1674-1680
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Agudelo-Laverde Lina M.,Acevedo Nuria,Schebor Carolina,del Pilar Buera María

Funder

UBACYT

ANPCYT

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/s11947-016-1751-9.pdf

Reference28 articles.

1. Acevedo, N., Briones, V., Buera, M., & Aguilera, J. (2008). Microstructure affects the rates of chemical, physical and color changes during storage of dried apple discs. Journal of Food Engineering, 85(2), 222–231.

2. Agudelo-Laverde, L. M., Schebor, C., & Buera, M. P. (2014a). Evaluation of structural shrinkage on freeze-dried fruits by image analysis: effect of relative humidity and heat treatment. Food and Bioprocess Technology, 7(9), 2618–2626.

3. Agudelo-Laverde, L. M., Schebor, C., & Buera, M. P. (2014b). Proton mobility for the description of dynamic aspects of freeze-dried fruits. Journal of Food Engineering, 125, 44–50.

4. Bhandari, B. R., & Howes, T. (1999). Implication of glass transition for drying and stability of dried foods. Journal of Food Engineering, 40, 71–79.

5. Bazardeh, M. E., & Esmaiili, M. (2014). Sorption isotherm and state diagram in evaluating storage stability for sultana raisins. Journal of Stored Products Research, 59, 140–145.

Cited by 2 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

1. Optimization of Microwave Hydrodiffusion and Gravity (MHG) for Pre-treatment of Dehydration and Obtaining a Jaboticaba Extract;Food and Bioprocess Technology;2023-09-22

2. Effects of Foaming Treatment and Wave-Absorbing Material-Assisted Microwave Heating on Freeze-Drying of Blueberry Puree;Food and Bioprocess Technology;2022-12-08

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