Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit-Reference-Cited by-同舟云学术

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Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit

Published:2017-06 Issue: Volume:41 Page:71-78
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Nowacka M.,Tylewicz U.^ORCID,Romani S.,Dalla Rosa M.,Witrowa-Rajchert D.

Funder

Emilia-Romagna Region

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference66 articles.

1. Effects of ultrasound treatments on quality of grapefruit juice;Aadil;Food Chemistry,2013

2. The role of tissue microstructure in the textural characteristics of minimally processed fruits;Alzamora,2000

3. Official methods of analysis of the Association of Official Analytical Chemists;AOAC,1984

4. Microbial inactivation by ultrasound assisted supercritical fluids;Benedito;Physics Procedia,2015

5. Ultrasound applications in food processing;Bermudez-Aguirre,2011

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