Effect of viscosity and rheological behavior on selective mass transfer during osmotic dehydration of mango slices in natural syrups-Reference-Cited by-同舟云学术

Effect of viscosity and rheological behavior on selective mass transfer during osmotic dehydration of mango slices in natural syrups

Published:2021-05-12 Issue: Volume: Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Zongo Assana Pingdwendé¹²,Khalloufi Seddik¹³,Ratti Cristina¹³^ORCID

Affiliation:

1. Institute of Nutrition and Functional Foods Université Laval Québec Canada

2. Food Science Department Université Laval Québec Canada

3. Soils and Agri‐Food Engineering Department Université Laval Québec Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13745

Reference46 articles.

1. Allali H.(2008).Production de confitures de fruits par déshydratation osmotique couplée au chauffage ohmique. (doctorat) Univerisite de technologie Compiegne.

2. On the Development of Osmotically Dehydrated Seabuckthorn Fruits: Pretreatments, Osmotic Dehydration, Postdrying Techniques, and Nutritional Quality

3. Mathematical Modelling of Osmotic Dehydration Kinetics of Apple Cubes

4. Osmotic Dehydration of Mango Cubes: Effect of Novel Gluten-Based Coating

5. Effect of Osmotic Agents and Concentration on Fruit Quality

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