Developments in osmotic dehydration technique for the preservation of fruits and vegetables
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference161 articles.
1. Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods;Ade-Omowaye;Trends in Food Science and Technology,2001
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. Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers;Ade-Omowaye;Innovative Food Science & Emerging Technologies,2003
4. Modelling of heat and mass transfer during (osmo) dehydrofreezing of fruits;Agnelli;Journal of Food Engineering,2005
5. Osmotic dehydration of papaya;Ahmed;Indian Food Packer,1995
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