Osmotic pre-treatments in fruit processing: chemical, physical and structural effects

Author:

Torreggiani Danila,Bertolo Gianni

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Bignardi, B., Lupi, D., Lo Scalzo, R., Maestrelli, A., & Torreggiani, D. (2000). Partial removal of water before freezing to obtain high quality frozen cantaloup melon balls. In Poster presented final congress “Osmotic treatment in food processing” EU-FAIR concerted action CT96-1118 “Improvement of overall food quality by application of osmotic treatments in conventional and new processes”, Karlsruhe, Germany, 23–24 June 2000

2. Brambilla, A., Maffi, D., Bertolo, G., & Torreggiani, D. (2000). Effect of osmotic dehydration time on strawberry tissue structure. In ICEF 8 “Eighth international congress on engineering and food” Book of abstracts (p. 211), Puebla, Mexico, 9–13, April 2000

3. Freezing and injury in plants;Burke;Annual Review of Plant Physiology,1976

4. Camacho, G., Bertolo, G., & Torreggiani, D. (1998). Stabilità del colore di albicocche disidratate: influenza del pre-trattamento osmotico in sciroppi zuccherini diversi. In S. Porretta (Ed.), Ricerche e innovazioni nell'industria alimentare, third CISETA (Congresso italiano di scienza e tecnologia degli alimenti) (pp. 553–561), vol. 3. Pinerolo, Italy: Chiriotti Editori

5. Di Cesare, L. F., Torreggiani, D., & Bertolo, G. (1999). Preliminary study of volatile composition of strawberry slices air dried with or without an osmotic pre-treatment. In Proceedings of the fifth plenary meeting of concerted action FAIR-CT96-1118 “Improvement of overall food quality by application of osmotic treatments in conventional and new process” (pp. 39–44). Valencia, Spain, 15–17 March 1999

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