Effects of Pectin-CMC-Based Coating and Osmotic Dehydration Pretreatments on Microstructure and Texture of the Hot-Air Dried Quince Slices-Reference-Cited by-同舟云学术

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

Published:2014-03-04 Issue:3 Volume:39 Page:260-269
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Akbarian Mina¹,Ghanbarzadeh Babak¹,Sowti Mahmoud¹,Dehghannya Jalal¹

Affiliation:

1. Department of Food Science and Technology; Faculty of Agriculture; University of Tabriz; Tabriz PO Box 51666-16471 Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12229/fullpdf

Reference30 articles.

1. Investigation of changes in physical properties and microstructure and mathematical modeling of shrinkage of onion during hot air drying;Abbasi;Iran. Food Sci. Technol. Res. J.,2011

2. Effect of freeze drying with osmotic and blanching pretreatments on apple microstructure;Askari;J. Iran. Agric. Sci.,2006

3. Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples;Azarakhsh;Int. Food Res. J.,2012

4. Mass transfer kinetics of osmotic dehydration of cherry tomato;Azoubel;J. Food Eng.,2004

Cited by 27 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. Positive effect of lippia sidoides essential oil associated with carboxymethylcellulose in the control of anthracnose in avocado;Food Production, Processing and Nutrition;2024-04-06

2. 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

3. Effect of Lepidium perfoliatum seed gum — Oleic acid emulsion coating on osmotic dehydration and subsequent air-drying of apple cubes;Progress in Organic Coatings;2024-01

4. Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor;Food Science and Human Wellness;2023-03

5. Optimization of temperature and power density in microwave-assisted hot air oven drying and storage stability of dried apple sticks;Brazilian Journal of Food Technology;2023