Optimization of Carboxymethyl Cellulose and Calcium Chloride Dip-Coating on Mushroom Slices Prior to Hot Air Drying Using Response Surface Methodology-Reference-Cited by-同舟云学术

Optimization of Carboxymethyl Cellulose and Calcium Chloride Dip-Coating on Mushroom Slices Prior to Hot Air Drying Using Response Surface Methodology

Published:2013-03-13 Issue:3 Volume:38 Page:1269-1278
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Taghian Dinani Somayeh¹,Hamdami Nasser¹,Shahedi Mohammad¹,Keramat Javad¹

Affiliation:

1. Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Isfahan 84156-83111 Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12088/fullpdf

Reference25 articles.

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2. Investigation of the effects of microwave treatment on the optical properties of apple slices during drying;Askari;Drying Technol.,2008

3. An investigation of the effects of drying methods and conditions on drying characteristics and quality attributes of agricultural products during hot air and hot air/microwave-assisted dehydration;Askari;Drying Technol.,2009

4. Osmotic dehydration of apple slices with carboxy-methyl cellulose coating;Dehghannya;Drying Technol.,2006

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