Effect of osmotic agent and vacuum application on mass exchange and qualitative parameters of osmotically dehydrated strawberries-Reference-Cited by-同舟云学术

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Effect of osmotic agent and vacuum application on mass exchange and qualitative parameters of osmotically dehydrated strawberries

Published:2022-04-18 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Macedo Leandro Levate¹^ORCID,Corrêa Jefferson Luiz Gomes¹^ORCID,da Silva Araújo Cintia²^ORCID,Vimercati Wallaf Costa¹^ORCID

Affiliation:

1. Department of Food Science Federal University of Lavras Lavras Brazil

2. Postgraduate Program in Food Science and Technology Federal University of Espírito Santo Alegre Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16621

Reference39 articles.

1. Osmotic dehydration: More than water loss and solid gain

2. Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry

3. Strawberry As a Functional Food: An Evidence-Based Review

Cited by 11 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. Quality Attributes of Dried Osmo-Dehydrated Banana Slices Using Coconut Sugar and Sucrose as Osmotic Agents;Food and Bioprocess Technology;2024-08-20

2. Diffusion in biological media: a comprehensive numerical-analytical study via surface analysis and diffusivities calculation;Scientific Reports;2024-07-17

3. Convective drying and quality attributes of osmo-dehydrated banana slices using coconut sugar and sucrose as osmotic agents;2024-06-24

4. Osmotic Dehydration of Yacon Potatoes ( Smallanthus sonchifolius ) using Different Sweeteners as Osmotic Agents;Journal of Culinary Science & Technology;2024-04-08

5. Vacuum enrichment of mango slices with isomaltulose;Ciência e Agrotecnologia;2024

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