Osmotic pretreatment for the production of novel dehydrated tomatoes and cucumbers
Author:
Affiliation:
1. School of Chemical Engineering, Laboratory of Food Chemistry and Technology National Technical University of Athens Athens Greece
2. Institute of Technology of Agricultural Products Hellenic Agricultural Organisation—DEMETER Athens Greece
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13968
Reference43 articles.
1. Developments in osmotic dehydration technique for the preservation of fruits and vegetables
2. Effect of Pulsed Electric Field and Osmotic Dehydration Pretreatment on the Convective Drying of Carrot Tissue
3. Effect of Pulsed Electric Field and Osmotic Dehydration Pretreatment on the Convective Drying of Carrot Tissue
4. Osmotic dehydration with sorbitol combined with hot air convective drying of apple cubes
5. Mass transfer kinetics of osmotic dehydration of cherry tomato
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