Vacuum impregnation on apples with grape juice concentrate: Effects of pressure, processing time, and juice concentration-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Vacuum impregnation on apples with grape juice concentrate: Effects of pressure, processing time, and juice concentration

Published:2022-05 Issue: Volume:77 Page:102981
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

González-Pérez Julio E.,Jiménez-González Oscar,Ramírez-Corona Nelly,Guerrero-Beltrán José A.,López-Malo Aurelio

Funder

Consejo Nacional de Ciencia y Tecnología

Universidad de las Américas Puebla

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference51 articles.

1. Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis);Adsare;Journal of Food Engineering,2016

2. Vacuum impregnation viability of some fruits and vegetables;Andrés,2019

3. Official method of analysis;AOAC International,1995

4. Mathematical modelling of osmotic dehydration kinetics of apple cubes;Assis;Journal of Food Processing and Preservation,2017

5. Fortified apple (Malus spp., var. Fuji) snacks by vacuum impregnation of calcium lactate and convective drying;Assis;LWT,2019

Cited by 18 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. Vacuum impregnation: Effect on food quality, application and use of novel techniques for improving its efficiency;Food Chemistry;2024-12

2. Post-harvest Management Strategies for Quality Preservation in Crops;International Journal of Vegetable Science;2024-09-02

3. Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks;Heliyon;2024-06

4. Applications of vacuum impregnation as a technology to incorporate functional components in vegetal matrices;Food Chemistry Advances;2024-06

5. Optimization of vacuum impregnated nutmeg rind candy using RSM modeling: effect on functional and nutritional properties;Journal of Food Science and Technology;2024-05-04

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3