Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food-Reference-Cited by-同舟云学术

Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food

Published:2021-11-24 Issue: Volume: Page:
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Pandiselvam Ravi¹^ORCID,Tak Yamini²^ORCID,Olum Emine³^ORCID,Sujayasree O. J.⁴^ORCID,Tekgül Yeliz⁵^ORCID,Çalışkan Koç Gülşah⁶^ORCID,Kaur Manpreet⁷,Nayi Pratik⁸^ORCID,Kothakota Anjineyulu⁹,Kumar Manoj¹⁰

Affiliation:

1. Physiology, Biochemistry and Post‐Harvest Technology Division ICAR‐Central Plantation Crops Research Institute (CPCRI) Kasaragod Kerala India

2. Department of Biochemistry Agriculture University Kota Rajasthan India

3. Department of Gastronomy and Culinary Arts, Faculty of Fine Arts Design and Architecture Istanbul Medipol University Istanbul Turkey

4. Division of Post‐Harvest Technology ICAR‐Indian Agricultural Research Institute New Delhi India

5. Food Processing Department, Kösk Vocational School Aydın Adnan Menderes University Aydin Turkey

6. Food Technology Program, Eşme Vocational High School Uşak University Uşak Turkey

7. Department of Biochemistry Punjab Agricultural University Ludhiana Punjab India

8. Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology 1 Shuefu Road Neipu Pingtung Taiwan

9. Agro‐Processing and Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Trivandrum Kerala India

10. Chemical and Biochemical Processing Division ICAR‐Central Institute for Research on Cotton Technology Mumbai India

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12643

Reference147 articles.

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3. Osmotic dehydration and assessment of quality attributes of seasonal vegetable crops: Carrot and beetroot cubes;Ali S.;Journal of Food Science and Technology,2020

4. Effect of ultrasound‐assisted osmotic dehydration pretreatment on the convective drying of strawberry;Amami E.;Ultrasonics Sonochemistry,2017

5. Effect of osmotic dehydration with pulsed vacuum on hot‐air drying kinetics and quality attributes of cherry tomatoes;An K.;Drying Technology,2013

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