Improving quality of dried fruits: A comparison between conductive multi-flash and traditional drying methods-Reference-Cited by-同舟云学术

Improving quality of dried fruits: A comparison between conductive multi-flash and traditional drying methods

Published:2017-10 Issue: Volume:84 Page:717-725
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Link Jade Varaschim,Tribuzi Giustino,Laurindo João Borges

Funder

CNPq-Brazil

CAPES-Brazil

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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2. Association of official analytical chemists;AOAC, Official Methods of Analysis,2005

3. Assessment of colour development in dried bananas – measurements and implications for modelling;Baini;Journal of Food Engineering,2009

4. Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp;Ceballos;Journal of Food Engineering,2012

5. Laurindo J. B., Porciuncula B. D. A., Zotarelli M. F. (2011). Processo de secagem por sucessivos ciclos de aquecimento-pulso de vácuo (CAPV) para obtenção de alimentos desidratados crocantes. Brazilian Patent, PI 1107173–1107177.

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