Review: Effect of the combined application of edible coatings and osmotic dehydration on the performance of the process and the quality of pear cubes-Reference-Cited by-同舟云学术

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Review: Effect of the combined application of edible coatings and osmotic dehydration on the performance of the process and the quality of pear cubes

Published:2021-09-26 Issue:12 Volume:56 Page:6474-6483
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Rodriguez Anabel¹²^ORCID,Soteras Mario³,Campañone Laura²⁴

Affiliation:

1. Instituto Nacional de Tecnología Agropecuaria (INTA)‐Instituto Tecnología de Alimentos Hurlingham Argentina

2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina

3. Universidad Nacional de San Luis San Luis Argentina

4. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA‐UNLP‐CONICET) La Plata Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15357

Reference37 articles.

1. Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

2. Developments in osmotic dehydration technique for the preservation of fruits and vegetables

3. Effects of Pectin-CMC-Based Coating and Osmotic Dehydration Pretreatments on Microstructure and Texture of the Hot-Air Dried Quince Slices

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

Cited by 5 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. Osmodehydrofreezing of Tomatoes: Optimization of Osmotic Dehydration and Shelf Life Modeling;Foods;2024-08-26

2. The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk;Journal of Food Science;2024-03-29

3. Edible coatings for enhancing osmodehydration process of pears using glucose solution: a study on mass transfer kinetics and quality assessment;International Journal of Food Science & Technology;2024-02-07

4. Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears;Foods;2023-06-23

5. Effect of Cold Plasma Pretreatment Coupled with Osmotic Dehydration on Drying Kinetics and Quality of Mushroom (Agaricus bisporus);Food and Bioprocess Technology;2023-05-06

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