Application of microwaves dielectric spectroscopy for controlling long time osmotic dehydration of parenchymatic apple tissue
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference19 articles.
1. Physical sensors for quality control during processing;Castro-Giráldez,2010
2. Development of a dielectric spectroscopy technique for determining key chemical components of apple maturity;Castro-Giráldez;Journal of Agricultural and Food Chemistry,2010
3. Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process;Castro-Giráldez;Journal of Food Engineering,2010
4. Nonlinear thermodynamic approach to analyze long time osmotic dehydration of parenchymatic apple tissue;Castro-Giráldez;Journal of Food Engineering,2011
5. Cellular response of plant tissue during the osmotic treatment with sucrose, maltose, and trehalose solutions;Ferrando;Journal of Food Engineering,2001
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