Impact of thermal pretreatment on crystallization of Thompson raisins

Author:

Alvarez LorenaORCID,Urrutia Paulina,Olivares AraceliORCID,Flores Agustín,Bhandari BheshORCID,Truong Tuyen,Almonacid Sergio

Funder

CONICYT

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Quality of raisins under different packaging and storage conditions;Akev;The Journal of Horticultural Science and Biotechnology,2018

2. Implication of glass transition for the drying and stability of dried foods;Bhandari;Journal of Food Engineering,1999

3. Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes;Bai;Innovative Food Science and Emerging Technologies,2013

4. Balbi, M. (2015). Raisin Production, Supply, and Demand Estimates for Argentina. Gain Report. USDA Foreign Agricultural Service. 1-6. On line in: https://gain.fas.usda.gov/Recent%20GAIN%20Publications/Raisin%20Annual_Buenos%20Aires_Argentina_7-30-2015.pdf.

5. Sorption isotherm and state diagram in evaluating storage stability for sultana raisins;Bazardeh;Journal of Stored Products Research,2014

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