Vacuum impregnation and osmotic dehydration in matrix engineering

Author:

Fito P,Chiralt A,Betoret N,Gras M,Cháfer M,Martı́nez-Monzó J,Andrés A,Vidal D

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Heat and mass transport in the freezing of the apple tissue;Bomben;Journal of Food Technologie,1982

2. Cháfer, M., González-Martı́nez, C., Ortolá, M.D., Chiralt, A., & Fito, P. (2000). Osmotic dehydration of mandarin and orange peel by using rectified grape must. Proceedings of the 12th international drying symposium. IDS 2000, Elsevier Science, Amsterdam, Paper n° 103

3. Cháfer, M., Ortolá, M.D., Martı́nez-Monzó, J., Navarro, E., Chiralt, A., & Fito, P. (2001). Vacuum impregnation and osmotic dehydration of mandarin peel. Proceedings of the ICEF'8. Lancaster: Technomic Publishing Company (in press)

4. Chiralt, A., Fito, P., Andrés, A., Barat, J.M., Martı́nez-Monzó, J., & Martı́nez-Navarrete, N. (1999). Vacuum impregnation: A tool in minimally processing of foods. In F. A. R. Oliveira, & J. C. Oliveira (Eds.), Processing of foods: Quality optimization and process assessment (pp. 341–356). Boca Raton, FL: CRC Press

5. Modelling of vacuum osmotic dehydration of food;Fito;Journal of Food Engineering,1994

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