Effects of pretreatment ultrasound bath and ultrasonic probe, in osmotic dehydration, in the kinetics of oven drying and the physicochemical properties of beet snacks-Reference-Cited by-同舟云学术

Effects of pretreatment ultrasound bath and ultrasonic probe, in osmotic dehydration, in the kinetics of oven drying and the physicochemical properties of beet snacks

Published:2017-06-22 Issue:1 Volume:42 Page:e13393
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Bromberger Soquetta Marcela¹^ORCID,Schmaltz Silvana¹,Wesz Righes Fabiana¹,Salvalaggio Renata¹,de Marsillac Terra Lisiane¹

Affiliation:

1. Department of Chemical Engineering, Technology Center; Federal University of Santa Maria - UFSM; Santa Maria RS Brazil

Funder

Coordination of Improvement of Higher Education Personnel (CAPES)

Department of the Chemical Engineering, the Federal University of Santa Maria, Brazil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13393/fullpdf

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3. Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks;Albertos;Innovative Food Science & Emerging Technologies,2016

4. Techniques for extraction of bioactive compounds from plant materials: A review;Azmir;Journal of Food Engineering,2013

5. Brandelero RPH 2001 Processing of pineapple by combined methods

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