Study on Equilibrium Distribution Coefficients during Osmotic Dehydration of White Gourd Slices
Author:
Affiliation:
1. Department of Food Science and Technology; College of Life Sciences; Yangtze University; Jingzhou Hubei Province 434025 China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12235/fullpdf
Reference24 articles.
1. Osmotic dehydration of carrot tissue enhanced by pulsed electric field, salt and centrifugal force;Amami;J. Food Eng.,2007
2. A method for continuous kinetic evaluation of osmotic dehydration;Azuara;LWT - Food Sci. Technol.,1998
3. Equilibrium in cellular food osmotic solution systems as related to structure;Barat;J. Food Sci.,1998
4. Effects of brine concentration and temperature on equilibrium distribution coefficients during osmotic dehydration of sardine sheets;Corzo;LWT - Food Sci. Technol.,2004
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