Effect of osmotic dehydration on desorption isotherms and glass transition temperatures of mango-Reference-Cited by-同舟云学术

Effect of osmotic dehydration on desorption isotherms and glass transition temperatures of mango

Published:2018-06-25 Issue:11 Volume:53 Page:2602-2609
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhao Jin-Hong¹,Ding Yang¹,Yuan Yue-Jin²,Xiao Hong-Wei³,Zhou Chun-Li⁴,Tan Ming-Lei²,Tang Xuan-Ming¹^ORCID

Affiliation:

1. Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China

2. College of Mechanical and Electrical Engineering; Shaanxi University of Science and Technology; Xi'an 710021 China

3. College of Engineering; China Agricultural University; Box 194, No. 17 Qinghua East Road Beijing 100083 China

4. School of Life Science; Jiangxi Science and Technology Normal University; Nanchang 330013 China

Funder

National Natural Science Foundation of China

Ministry of Agriculture of the People's Republic of China

Special Fund for Agro-scientific Research in the Public Interest

Agricultural Science and Technology Innovation Program (ASTIP) from the Chinese Central Government

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13855/fullpdf

Reference38 articles.

1. Thermal transitions of osmotically dehydrated tomato by modulated temperature differential scanning calorimetry;Baroni;Thermochimica Acta,2003

2. Osmotic dehydration of pomegranate seeds: mass transfer kinetics and differential scanning calorimetry characterization;Bchir;International Journal of Food Science and Technology,2009

3. Desorption isotherms and glass transition temperature for chicken meat;Delgado;Journal of Food Engineering,2002

4. Influence of sugar composition on water sorption isotherms and on glass transition in apricots;Djendoubi Mrad;Journal of Food Engineering,2012

5. Moisture desorption isotherms and glass transition temperatures of osmo-dehydrated apple and pear;Djendoubi Mrad;Food and Bioproducts Processing,2013

Cited by 16 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. Inhibition of enzymatic browning in freeze-thawed apricot fruit by combined chlorogenic acid and osmotic dehydration treatments;LWT;2024-04

2. Comparison of immersion freezing, osmo‐dehydrofreezing and air freezing on freezing parameters and physicochemical properties of mango (Mangifera indica L.);International Journal of Food Science & Technology;2023-06-26

3. Drying of fruits and vegetables;Drying Technology in Food Processing;2023

4. Glass transitions in frozen systems as influenced by molecular weight of food components;Comprehensive Reviews in Food Science and Food Safety;2022-09-26

5. Sorption isotherms, glass transition and storage stability of drum-dried mango peels obtained with and without process additives;Drying Technology;2022-06-29