Developments in Osmotic Dehydration
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Publisher
Elsevier
Reference106 articles.
1. Osmotic dehydration behavior of Red Paprika (Capsicum annum L);Ade-Omowaye;Journal of Food Science,2002
2. Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment;Ade-Omowaye;Journal of Food Engineering,2002
3. Kinetics of osmotic dehydration of red bell peppers as influenced by pulsed electric field pretreatment;Ade-Omowaye;Food Research International,2003
4. Combined effects of pulsed electric field pretreatment and partial osmotic dehydration on air drying behaviour of red bell pepper;Ade-Omowaye;Journal of Food Engineering,2003
5. Air dehydration of strawberries: Effects of blanching and osmotic pretreatments on the kinetics of moisture transport;Alvarez;Journal of Food Engineering,1995
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1. Novel technologies combined with osmotic dehydration for application in the conservation of fruits: an overview;Ciência Rural;2023
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3. Optimization of maltodextrin ( 10DE )—Sucrose moderated microwave osmotic dehydration of mango cubes under continuous flow spray mode ( MWODS ) conditions;Journal of Food Process Engineering;2021-08-24
4. High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing;Journal of Food Science;2020-04
5. Post-harvest technologies applied to edible flowers: A review;Food Reviews International;2018-05-16
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