Effect of osmotic dehydration on the drying kinetics and quality of cashew apple-Reference-Cited by-同舟云学术

Effect of osmotic dehydration on the drying kinetics and quality of cashew apple

Published:2009-05 Issue:5 Volume:44 Page:980-986
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Azoubel Patricia Moreira,El-Aouar Ânoar Abbas,Tonon Renata Valeriano,Kurozawa Louise Emy,Antonio Graziella Colato,Murr Fernanda Elizabeth Xidieh,Park Kil Jin

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2008.01783.x/fullpdf

Reference33 articles.

1. Thin-layer in infrared radiation drying of rough rice;Abe;Journal of Agricultural Engineering Research,1997

2. Optimization of osmotic dehydration of cashew apple (Anacardium Occidentale L.) in sugar solutions;Azoubel;Food Science and Technology International,2003

3. Osmotic dehydration of cashew apple (Anacardium occidentale L.): quality evaluation of candied cashew apples;Bidaisee;International Journal of Food Science and Techonology,2001

4. Some physical-chemical basis of food preservation by combined methods;Chirife;Food Research International,1992

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