Optimization of maltodextrin ( 10DE )—Sucrose moderated microwave osmotic dehydration of mango cubes under continuous flow spray mode ( MWODS ) conditions-Reference-Cited by-同舟云学术

Optimization of maltodextrin ( 10DE )—Sucrose moderated microwave osmotic dehydration of mango cubes under continuous flow spray mode ( MWODS ) conditions

Published:2021-08-24 Issue:11 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Shinde Bhakti¹,Ramaswamy Hosahalli S.¹^ORCID

Affiliation:

1. Department of Food Science McGill University Ste‐Anne‐de‐Bellevue Canada

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13835

Reference47 articles.

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

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

3. Combined Drying Technologies for Development of High-Quality Shelf-Stable Mango Products

4. Influence of Microwave Osmotic Dehydration Pre-Treatment on the Second Stage of Air-Drying Kinetics of Apples

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1. Sustainable Utilization of Mushroom By-Products Processed with a Combined Osmotic Dehydration Pretreatment and a Hot-Air-Drying Step;Foods;2024-04-26

2. Microwave–osmotic–vacuum combination drying of mango cubes with maltodextrin moderated sucrose solution;Drying Technology;2023-04-28

3. Pre‐processed fruits as raw materials: part II —process conditions, demand and safety aspects;International Journal of Food Science & Technology;2022-06-14

4. Maltodextrin Moderated Microwave Osmotic Dehydration of Mango Cubes with Finish Air-Drying: Optimum Considerations;Journal of Composites Science;2022-02-14