Solute Transfer in Osmotic Dehydration of Vegetable Foods: A Review-Reference-Cited by-同舟云学术

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Solute Transfer in Osmotic Dehydration of Vegetable Foods: A Review

Published:2017-09-06 Issue:10 Volume:82 Page:2251-2259
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Muñiz-Becerá Sahylin¹,Méndez-Lagunas Lilia L.¹^ORCID,Rodríguez-Ramírez Juan¹

Affiliation:

1. Inst. Politécnico Nacional; CIIDIR Oaxaca; Hornos 1003 Sta. Cruz Xoxocotlán Oaxaca México

Funder

Consejo Nacional de Ciencia y Tecnología

Instituto Politécnico Nacional

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13857/fullpdf

Reference89 articles.

1. Influence of the osmotic agent on the osmotic dehydration of papaya (Carica papaya L.);Abbas;J Food Eng,2006

2. Why food microstructure?;Aguilera;J Food Eng,2005

3. Osmotic dehydration of fruits in food industrial: a review;Akbarian;Intl J Biosci,2013

4. Limiting cytosolic Na+ confers salt tolerance to rice cells in culture: a two-photon microscopy study of SBFI-loaded cells;Anil;Physiol Plant,2007

5. Numerical solution of coupled mass and energy balances during osmotic microwave dehydration;Arballo;Comp Appl Math,2012

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1. Brining as an effective method to stabilise sea lettuce (Ulva fenestrata) -impact on colour, texture, chemical characteristics and microbial dynamics;Algal Research;2024-09

2. Exploring Osmotic Dehydration for Food Preservation: Methods, Modelling, and Modern Applications;Foods;2024-08-31

3. Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries;Comprehensive Reviews in Food Science and Food Safety;2024-04-18

4. The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks;Foods;2023-11-28

5. Developments in osmotic dehydration of foods;Drying Technology in Food Processing;2023

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