Evaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa americana L.)-Reference-Cited by-同舟云学术

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Evaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa americana L.)

Published:2007-01 Issue:2 Volume:78 Page:551-555
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Cardoso Andrade Samara Alvachian,de Barros Neto Benício,Cavalcanti Nóbrega Adriano,Moreira Azoubel Patrícia,Barbosa Guerra Nonete

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Desidratação Osmótica do Jenipapo (Genipa americana L.);Andrade;Ciência e Tecnologia de Alimentos,2003

2. Official methods of analysis;AOAC,1998

3. Osmotic and solar dehydration of peach fruits;Askar;Fruit Processing,1996

4. Mass transfer kinetics of osmotic dehydration of cherry tomato;Azoubel;Journal of Food Engineering,2004

5. Equilibrium in cellular food osmotic solution systems as related to structure;Baralt;Journal of Food Science,1998

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