Kinetic Modeling and Mass Diffusivities during Osmotic Treatment of Red Abalone (H aliotis rufescens ) Slices-Reference-Cited by-同舟云学术

Kinetic Modeling and Mass Diffusivities during Osmotic Treatment of Red Abalone (H aliotis rufescens ) Slices

Published:2014-12-29 Issue:6 Volume:39 Page:1889-1897
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Lemus-Mondaca Roberto¹²,Noma Seiji²,Igura Noriyuki²,Shimoda Mitsuya²,Pérez-Won Mario¹

Affiliation:

1. Departamento de Ingeniería en Alimentos; Facultad de Ingeniería; Universidad de La Serena; Av. Raúl Bitrán Nachary 1305 Campus Andrés Bello La Serena 1720170 Chile

2. Laboratory of Food Process Engineering; Division of Food Biotechnology; Department of Bioscience and Biotechnology; School of Agriculture; Kyushu University; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan

Funder

DIULS

FONDECYT

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12426/fullpdf

Reference40 articles.

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2. Effect of osmotic solution concentration, temperature and vacuum impregnation pretreatment on osmotic dehydration kinetics of apple slices;Barat;LWT - Food Sci. Technol.,2001

3. Effect of high pressure on the interactions of myofibrillar proteins from abalone (Haliotis rufencens) containing several food additives;Barrios-Peralta;LWT - Food Sci. Technol.,2012

4. Effect of dietary protein and energy level on growth and body composition of South African abalone, Haliotis midae;Britz;Aquaculture,1997

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