Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air-Reference-Cited by-同舟云学术

Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air

Published:2015-06-02 Issue:6 Volume:39 Page:2647-2662
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Rodríguez Maria M.¹,Rodriguez Anabel²,Mascheroni Rodolfo H.²³

Affiliation:

1. TECSE - Departamento de Ingeniería Química; Facultad de Ingeniería; Universidad Nacional del Centro de la Provincia de Buenos Aires; Av. Del Valle 5737 Olavarría Buenos Aires B7400JWI Argentina

2. CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos) (CONICET La Plata - UNLP); La Plata Argentina

3. Facultad de Ingeniería UNLP; La Plata Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12515/fullpdf

Reference62 articles.

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2. Modelling of dehydration-rehydration of instant rice in combined microwave-hot air drying;Aiquan;Food Bioprod. Process.,2014

3. Kinetics of osmotic dehydration of mango;Alakali;J. Food Proc. Preserv.,2006

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