Developments in osmotic dehydration of foods-Reference-Cited by-同舟云学术

Developments in osmotic dehydration of foods

Published:2023 Issue: Volume: Page:241-304
ISSN:
Container-title:Drying Technology in Food Processing
language:
Short-container-title:

Author:

Rastogi Navin K.

Publisher

Elsevier

Reference389 articles.

1. Value addition to spent osmotic sugar solution (SOS) by enzymatic conversion to fructooligosaccharides (FOS), a low calorie prebiotic;Aachary;Innovative Food Science and Emerging Technologies,2009

2. Investigation of oil uptake during potato strips deep-fat frying pretreated with ultrasound and osmotic dehydration;Abedpour;Iranian Journal of Food Science and Technology,2016

3. Osmotic dehydration behavior of red paprika (Capsicum annum L);Ade-Omowaye;Journal of Food Science,2002

4. Osmotic dehydration of bell peppers: Influence of high intensity electric field pulses and elevated temperature treatment;Ade-Omowaye;Journal of Food Engineering,2002

5. Combined effects of pulsed electric field pretreatment and partial osmotic dehydration on air drying behavior of red bell pepper;Ade-Omowaye;Journal of Food Engineering,2003

Cited by 5 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. Effects of Osmotic Dehydration on Drying Kinetics and Bioactive Properties of Jaboticaba Berries;ACS Food Science & Technology;2024-08-23

2. Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods;Food Engineering Reviews;2024-08-07

3. Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration;Processes;2024-05-28

4. Osmotic dehydration of waxy skinned berries - a review;Drying Technology;2024-05-21

5. Study of the quality indicators of the osmotic solution obtained after dehydration of apricot fruits;EUREKA: Life Sciences;2024-03-29