Evaluation of process conditions on osmotic dehydration and quality indexes of pumpkin ( Cucurbita moschata ) and further polymeric film selection for packaging and refrigerated storage-Reference-Cited by-同舟云学术

Evaluation of process conditions on osmotic dehydration and quality indexes of pumpkin ( Cucurbita moschata ) and further polymeric film selection for packaging and refrigerated storage

Published:2020-10-20 Issue:4 Volume:56 Page:1959-1971
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Kvapil María Florencia¹^ORCID,Rodríguez Silvia del Carmen¹²,Qüesta Ana Gabriela²,Mascheroni Rodolfo Horacio³

Affiliation:

1. Centro de Investigación en Biofísica Aplicada y Alimentos (CIBAAL) CONICET‐Universidad Nacional de Santiago del Estero (UNSE) Ruta N 9, km 1125‐ Villa El Zanjón Santiago del Estero4206Argentina

2. Instituto de Ciencia y Tecnología de Alimentos Facultad de Agronomía y Agroindustrias UNSE Ruta N 9, km 1125‐ Villa El Zanjón Santiago del Estero4206Argentina

3. Centro de Investigación y Desarrollo en Criotecnología de Alimentos CICPBA CONICET‐Universidad Nacional de La Plata (UNLP) 47 y 116 La Plata Buenos Aires1900Argentina

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14827

Reference57 articles.

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2. Recent progress on Osmo‐convective dehydration of fruits;Akharume F.;Journal of Food Science & Technology,2019

3. Effects of different packaging techniques on the microbiological and physicochemical properties of coated pumpkin slices;Aksu F.;Food Science and Technology,2016

4. Effect of sodium chloride (NaCl) on the bacterial load in chicken, mutton and beef samples in relation to meat spoilage;Anbalag M.;International Journal of Research in Zoology,2013

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