Author:
Castro-Giráldez M.,Fito P.J.,Dalla Rosa M.,Fito P.
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference11 articles.
1. Association of official analytical chemist official methods of analysis, Washington DC;A.O.A.C.,2000
2. Nonlineal thermodynamic approach to analyze long time osmotic dehydration of parenchymatic apple tissue;Castro-Giráldez;Journal of Food Engineering,2011
3. Analysis of chemical and structural changes in kiwifruit (Actinidia deliciosa cv Hayward) through the osmotic dehydration;Castro-Giráldez;Journal of Food Engineering,2011
4. Chapter 1: Fundamentals of equilibrium thermodynamics, and Chapter 11: Thermodynamics and biological systems;Demirel,2002
5. Cellular response of plant tissue during the osmotic treatment with sucrose, maltose, and trehalose solutions;Ferrando;Journal of Food Engineering,2001
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