Effects of Vacuum Impregnation with Sucrose Solution on Mango Tissue-Reference-Cited by-同舟云学术

Effects of Vacuum Impregnation with Sucrose Solution on Mango Tissue

Published:2016-04-21 Issue:6 Volume:81 Page:E1412-E1418
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lin Xian¹,Luo Cailian¹,Chen Yulong¹

Affiliation:

1. Sericultural & Agri-Food Research Inst; Guangdong Acad. of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510610 China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13309/fullpdf

Reference26 articles.

1. Effect of osmotic dehydration and vacuum impregnation on respiration rate of cut strawberries;Castelló;LWT - Food Sci Technol,2006

2. Analysis of chemical and structural changes in kiwifruit (Actinidia deliciosa cv Hayward) through the osmotic dehydration;Castro-Giráldez;J Food Eng,2011

3. Mass transfer during the osmotic dehydration of West Indian cherry;Conceição Silva;LWT - Food Sci Technol,2012

4. Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji);Deng;J Food Eng,2008

5. Vacuum impregnation for development of new dehydrated products;Fito;J Food Eng,2001

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