Design of apple snacks – A study of the impact of calcium impregnation method on physicochemical properties and structure of apple tissues during convective drying-Reference-Cited by-同舟云学术

Design of apple snacks – A study of the impact of calcium impregnation method on physicochemical properties and structure of apple tissues during convective drying

Published:2023-05 Issue: Volume:85 Page:103342
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Casim Silvina,Romero-Bernal Angela Rocío,Contigiani Eunice,Mazzobre Florencia,Gómez Paula Luisina,Alzamora Stella Maris

Funder

Universidad de Buenos Aires

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference28 articles.

1. Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning;Acevedo;Journal of Food Engineering,2006

2. Non-enzymatic browning kinetics analysed through water–solids interactions and water mobility in dehydrated potato;Acevedo;Food Chemistry,2008

3. Bioactives and health benefits of nuts and dried fruits;Alasalvara;Food Chemistry,2020

4. Novel functional foods from vegetable matrices impregnated with biologically active compounds;Alzamora;Journal of Food Engineering,2005

5. Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts;Anino;Food Research International,2006

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Analysis of the influence of heating temperature on the convective drying process;The Journal of Almaty Technological University;2024-06-17

2. Characteristics of Open and Closed Pores, Their Measurement Techniques and Exploitation in Dehydrated Food Products;Food Engineering Reviews;2024-05-17

3. Comparative Analysis of Drying Methods on Pleurotus eryngii: Impact on Drying Efficiency, Nutritional Quality, and Flavor Profile;Food and Bioprocess Technology;2024-04-17