Shrinkage-deformation behavior during the immersion of honeydew melon cuts in sucrose solutions and its effect on mass diffusivities-Reference-Cited by-同舟云学术

Shrinkage-deformation behavior during the immersion of honeydew melon cuts in sucrose solutions and its effect on mass diffusivities

Published:2023-12-02 Issue:2 Volume:18 Page:1279-1292
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Ramos-Morales Martha,Aguirre-García Mariana,Estévez-Sánchez Karen Hariantty,Ruiz-Espinosa Héctor,Ochoa-Velasco Carlos Enrique,Ruiz-López Irving Israel^ORCID

Funder

Consejo Nacional de Humanidades, Ciencias y Tecnologías

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-023-02234-7.pdf

Reference35 articles.

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3. S. Fong-in, H. Nimitkeatkai, T. Prommajak, M. Nowacka, Ultrasound-assisted osmotic dehydration of litchi: effect of pretreatment on mass transfer and quality attributes during frozen storage. J. Food Meas. Charact. 15, 3590–3597 (2021). https://doi.org/10.1007/s11694-021-00931-9

4. S. Jaubert-Garibay, J.D. Hernández-Varela, J.J. Chanona-Pérez, S. Cárdenas-Pérez, E.J. Herrera-López, G.F. Gutiérrez-López, Assessing the product quality of mango slices treated with osmotic and microwave drying by means of image, microstructural, and multivariate analyses. Dry. Technol. 41, 363–377 (2023). https://doi.org/10.1080/07373937.2022.2092493

5. S. Pizarro-Oteíza, C. Giovagnoli-Vicuña, V. Briones-Labbarca, F. Salazar, Effects of optimized osmotic vacuum impregnation on quality properties of red abalone (Haliotis rufescens) drying. J. Food Meas. Charact. (2023). https://doi.org/10.1007/s11694-023-01987-5