Application of ohmic heating/vacuum impregnation treatments and air drying to develop an apple snack enriched in folic acid
Author:
Funder
CONICYT
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference20 articles.
1. Effect of solute on osmotic dehydration and rehydration of vacuum impregnated Apple cylinders (cv. Granny Smith);Atarés;Journal of Food Engineering,2009
2. Technological development and functional proprieties of an apple snack rich in flavonoid from mandarin juice;Betoret;Innovative Food Science & Emerging Technologies,2012
3. A validated ultra-high pressure liquid chromatographic method for qualification and quantification of folic acid in pharmaceutical preparations;Deconinck;Journal of Pharmaceutical and Biomedical Analysis,2010
4. Impact of apples processing modes on extracted juice quality: pressing assisted by pulsed electric fields;Grimi;Journal of Food Engineering,2011
5. Quantification of water soluble vitamins in six date palm (Phoenix dactylifera L.) cultivar's fruit growing in Dubai, United Arab Emirates, through high performance liquid chromatography;Junaid;Journal of Saudi Chemical Society,2013
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