The effect of drying methods on viscoelastic behaviour of dehydrated fruits and vegetables-Reference-Cited by-同舟云学术

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The effect of drying methods on viscoelastic behaviour of dehydrated fruits and vegetables

Published:2000-08 Issue:4 Volume:35 Page:391-400
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:International Journal of Food Science & Technology

Author:

Krokida Magdalini K.¹,Maroulis Zacharias B.¹

Affiliation:

1. Department of Chemical EngineeringNational Technical University of AthensZografou Campus15780AthensGreece

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.2000.tb00001.x

Reference27 articles.

1. Effect of water activity on texture profile parameters of apple flesh;Bourne M.C.;Journal of Textural Studies,1986

2. Calibration of rheological techniques used for foods;Bourne M.C.;Journal of Food Engineering,1992

3. Effects of maturity stage on mechanical properties of canola seeds;Cenkowski S.;Transactions of ASAE,1992

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rapid Determination of Quality Metrics of Salted Kimchi Cabbage Through Near-Infrared Spectroscopy;2024

2. Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji);LWT - Food Science and Technology;2008-11

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