Recent Advances in the Production of Fruit Leathers

Author:

da Silva Simão Raquel,de Moraes Jaqueline Oliveira,Carciofi Bruno Augusto Mattar,Laurindo João Borges

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

CNPq-Brazil

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering

Reference103 articles.

1. Abonyi BI, Tang J, Edwards CG (1999) Evaluation of energy efficiency and quality retention for the Refractance Window™ drying system. In: Research Report. Washington State University, Pulman, WA

2. Addai ZR, Abdullah A, Mutalib SA, Musa KH (2016) Evaluation of fruit leather made from two cultivars of papaya. Ital J Food Sci 28:73–82

3. Alfaro S, Mutis A, Quiroz A, Seguel I, Scheuermann E (2014) Effects of drying techniques on murtilla fruit polyphenols and antioxidant activity. J Food Res 3(5):73–82

4. Anantheswaran RC, McLellan MR, Bourne MC (1985) Thermal degradation of texture in apples. J Food Sci 50:1136–1138

5. Azeredo HMC, Brito ES, Moreira GEG, Farias VL, Bruno LM (2006) Effect of drying and storage time on the physico-chemical properties of mango leathers. Int J Food Sci Technol 41:635–638

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