Modelling the kinetics of osmotic dehydration of mango: Optimizing process conditions and pre-treatment for health aspects

Author:

Sulistyawati Ita,Verkerk Ruud,Fogliano Vincenzo,Dekker Matthijs

Funder

DIKTI

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

1. Developments in osmotic dehydration technique for the preservation of fruits and vegetables;Ahmed;Innovat. Food Sci. Emerg. Technol.,2016

2. Response surface optimization of osmotic dehydration process for aonla slices;Alam;J. Food Sci. Technol.,2010

3. Global Prospects for Major Tropical Fruits: Short-Term Outlook, Challenges and Opportunities in a Vibrant Global Marketplace;Altendorf,2017

4. Mathematical modelling of osmotic dehydration kinetics of apple cubes;Assis;J. Food Process. Preserv.,2017

5. Development of a mathematical-model to predict kinetics of osmotic dehydration;Azuara;Journal of Food Science and Technology-Mysore,1992

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