Ultrasound as a Pretreatment Method to Improve Drying Kinetics and Sensory Properties of Dried Apple
Author:
Affiliation:
1. Faculty of Food Science; Department of Food Engineering and Process Management; Warsaw University of Life Sciences; Nowoursynowska159c 02-776 Warsaw Poland
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12217/fullpdf
Reference42 articles.
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4. Effect of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage;Choi;Food Res. Int.,2002
5. Reconstitutional properties of vacuum-dried strawberries;Ciurzynska;ZPPNR,2011
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