Improving the infrared drying and rehydration of potato slices using simple approaches: Perforations and ethanol-Reference-Cited by-同舟云学术

Improving the infrared drying and rehydration of potato slices using simple approaches: Perforations and ethanol

Published:2019-05-07 Issue:5 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Rojas Meliza L.¹^ORCID,Silveira Isabela¹,Augusto Pedro E. D.¹²^ORCID

Affiliation:

1. Department of Agri‐food IndustryFood and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba SP Brazil

2. Food and Nutrition Research Center (NAPAN)University of São Paulo (USP) São Paulo SP Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fondo Nacional de Desarrollo Científico y Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13089

Reference35 articles.

1. Why food microstructure?

2. Volatiles Identification in Pineapple Submitted to Drying in an Ethanolic Atmosphere

3. Volatile Composition Changes of Pineapple during Drying in Modified and Controlled Atmosphere

4. Influence of ultrasound application on both the osmotic pretreatment and subsequent convective drying of pineapple (Ananas comosus)

5. The Influence of Ethanol on the Convective Drying of Unripe, Ripe, and Overripe Bananas

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