Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface Methodology-Reference-Cited by-同舟云学术

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Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface Methodology

Published:2018-04-18 Issue: Volume: Page:52-68
ISSN:2182-1054
Container-title:International Journal of Food Studies
language:
Short-container-title:IJFS

Author:

Publisher

ISEKI Food Association

Subject

Food Science

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Otimização da desidratação osmótica da mangaba (Hancornia speciosa) como alternativa para a sua preservação;Revista de Gestão e Secretariado (Management and Administrative Professional Review);2023-04-11

2. Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi;Foods;2021-08-20

3. Influence of process conditions on the mass transfer of osmotically dehydrated jambolan fruits;Food Science and Technology;2021-06-11

4. Pulsed light plasma treatment for the inactivation of Aspergillus flavus spores, Bacillus pumilus spores, and Escherichia coli O157:H7 in red pepper flakes;Food Control;2020-12

5. Application of Osmotic Dehydration and Ultrasound to Enhance Hazelnut Oil Extraction;Food Analytical Methods;2020-10-20

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