Heat transfer analysis during hydrothermal treatment of mango-Reference-Cited by-同舟云学术

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Heat transfer analysis during hydrothermal treatment of mango

Published:2022-02-08 Issue:3 Volume:87 Page:1161-1173
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Pierre‐Noel‐Gilles Bibiane¹,Iribe‐Salazar Rosalina¹,Vázquez‐López Yessica²,Caro‐Corrales José¹^ORCID

Affiliation:

1. Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa Calzada de las Américas Nte 2771, Burócrata Culiacán Sinaloa 80013 México

2. Posgrado en Ciencias Agropecuarias, Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Sinaloa Boulevard San Ángel, Fraccionamiento San Benito 3886 Culiacán Sinaloa 80260 México

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16055

Reference27 articles.

1. SPECIFIC HEAT of DEHYDRATED PULPS of FRUITS

2. Physical properties of fruits: I – Density and viscosity of juices as functions of soluble solids content and temperature;Alvarado J. D. D.;Latin American Applied Research,1989

3. Scaled boundary finite-element method for solving non-homogeneous anisotropic heat conduction problems

4. Mango de azúcar (Mangifera indica), variedad de Colombia: características antioxidantes, nutricionales y sensoriales

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