Food dehydration and product structure

Author:

Aguilera José Miguel,Chiralt Amparo,Fito Pedro

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference14 articles.

1. Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods;Ade-Omowaye;Trends in Food Science and Technology,2001

2. Microstructural principles of food processing and engineering;Aguilera,1999

3. Preservation of biological materials under desiccation;Aguilera;CRC Critical Reviews in Food Science and Nutrition,1997

4. Fundamental aspects of the dehydration of foodstuffs;Anon,1958

5. In-line measurement of food products;Bijnen;Powder Technology,2002

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