Induction of crystallization influences the retention of volatile compounds in freeze-dried marolo pulp-Reference-Cited by-同舟云学术

Induction of crystallization influences the retention of volatile compounds in freeze-dried marolo pulp

Published:2017-12-08 Issue:10 Volume:36 Page:1250-1262
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Bezerra Tânia Sulamytha¹,Pereira Cristina Guimarães²,Prado Mônica Elisabeth Torres²,de Barros Vilas Boas Eduardo Valério³,Resende Jaime Vilela de²^ORCID

Affiliation:

1. Federal Institute of Education, Science and Technology of Pará, Castanhal, Pará, Brazil

2. Department of Food Science, Laboratory of Food Refrigeration, Federal University of Lavras, Lavras, Minas Gerais, Brazil

3. Department of Food Science, Quality of Intact and Fresh-Cut Fruit and Vegetables, Federal University of Lavras, Lavras, Minas Gerais, Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2017.1399275

Reference36 articles.

1. Characterization and development of marolo (Annona crassiflora, Mart.)

2. Effect of coating on post-drying of freeze-dried strawberry pieces

3. Volatility of apples during air and freeze drying

4. Freeze-Drying Characteristics of Tropical Fruits

5. Rehydration characteristics of freeze-dried tropical fruits

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