Impact of Osmotic Dehydration With/Without Vacuum Pretreatment on Apple Slices Fortified With Hypertonic Fruit Juices-Reference-Cited by-同舟云学术

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Impact of Osmotic Dehydration With/Without Vacuum Pretreatment on Apple Slices Fortified With Hypertonic Fruit Juices

Published:2022-06-06 Issue:7 Volume:15 Page:1588-1602
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Wang Xiaojuan,Kahraman Ozan,Feng Hao^ORCID

Funder

u.s. department of agriculture

Publisher

Springer Science and Business Media LLC

Subject

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

Link

https://link.springer.com/content/pdf/10.1007/s11947-022-02834-z.pdf

Reference43 articles.

1. Ahmed, I., Qazi, I. M., & Jamal, S. (2016). Developments in osmotic dehydration technique for the preservation of fruits and vegetables. Innovative Food Science and Emerging Technologies, 34, 29–43. https://doi.org/10.1016/j.ifset.2016.01.003

2. Ajitha, M. J., Mohanlal, S., Suresh, C. H., & Jayalekshmy, A. (2012). DPPH radical scavenging activity of tricin and its conjugates isolated from “njavara” rice bran: A density functional theory study. Journal of Agricultural and Food Chemistry, 60(14), 3693–3699. https://doi.org/10.1021/jf204826e

3. Allen, L. H. (2006). New approaches for designing and evaluating food fortification programs. Journal of Nutrition, 136(4), 1055–1058. https://doi.org/10.1093/jn/136.4.1055

4. AOAC. (1990). Official methods of analysis of the AOAC (15th.). Association of official analytical chemists. Arlington, VA, USA.

5. Bozkir, H., Rayman Ergün, A., Serdar, E., Metin, G., & Baysal, T. (2019). Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit. Ultrasonics Sonochemistry, 54, 135–141. https://doi.org/10.1016/j.ultsonch.2019.02.006

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1. Quality Attributes of Dried Osmo-Dehydrated Banana Slices Using Coconut Sugar and Sucrose as Osmotic Agents;Food and Bioprocess Technology;2024-08-20

2. Convective drying and quality attributes of osmo-dehydrated banana slices using coconut sugar and sucrose as osmotic agents;2024-06-24

3. Osmotic dehydration of waxy skinned berries - a review;Drying Technology;2024-05-21

4. Vakum ortamında ozmotik dehidrasyon ön işleminin kırmızı pancarın kütle değişimi, kurutma kinetiği ve fizikokimyasal özellikleri üzerine etkisinin belirlenmesi;Harran Tarım ve Gıda Bilimleri Dergisi;2023-12-27

5. Exploring the effects of vacuum and ultrasound treatments on calcium fortification in osmotically dehydrated apple slices;LWT;2023-09

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