Effect of osmotic dehydration on the stabilization of calcium-fortified apple slices (var. Granny Smith): Influence of operating variables on process kinetics and compositional changes

Author:

Barrera C.,Betoret N.,Corell P.,Fito P.

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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2. Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts;Anino;Food Research International,2006

3. Association of Official Analytical Chemists (AOAC), 1990. Horwitz, W. (Ed.), Official Methods of Analysis. Washington.

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

5. Effect of osmotic solution concentration temperature and vacuum impregnation pre-treatment on osmotic dehydration kinetics of apple slices;Barat;Food Science and Technology International,2001

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