INFLUENCE OF OSMOTIC DEHYDRATION ON TEXTURE AND PECTIC COMPOSITION OF KIWIFRUIT SLICES
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373939908917622
Reference30 articles.
1. Partial Drying of Cut Pears to Improve Freeze/Thaw Texture
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1. Study and optimization of high hydrostatic pressure (HHP) to improve mass transfer and quality characteristics of candied green plums (Prunus mume);Journal of Food Processing and Preservation;2018-10-24
2. Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels;International Journal of Food Engineering;2016-08-01
3. Effects of Vacuum Impregnation with Sucrose Solution on Mango Tissue;Journal of Food Science;2016-04-21
4. Generalized Correlations for Characteristic Variables and Thermophysical Properties of Osmotically Dehydrated Fruits;Drying Technology;2012-09
5. Effect of Drying on the Textural Attributes of Bell Pepper and Pumpkin;Drying Technology;2011-12-15
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