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QUALITY OF FROZEN FRUIT BARS MANUFACTURED THROUGH INFRARED PARTIAL DEHYDRATION

  • Published:2012-04-25 Issue:5 Volume:37 Page:784-791
  • ISSN:0145-8892
  • Container-title:Journal of Food Processing and Preservation
  • language:en
  • Short-container-title:

Author:

TIAN HONGPING,PAN ZHONGLI,ZHU YI,McHUGH TARA H.,YING YIBIN

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

1. Added sugars displaced the use of vital nutrients in the national food stamp program survey;ALOK;J. Nutr.,2007

2. 2011a American industry information, SIC 2024 Ice cream and frozen desserts http://www.answers.com/topic/ice-cream-and-frozen-desserts#copyright

3. 2011b Nutrition and your health: Dietary guidelines for Americans http://www.mratcliffe.com/images/icecream.pdf

4. 2011c Nutrition data http://www.nutritiondata.com/facts-C00001-01c20TC.html

5. 2011d Nutrition data http://www.nutritiondata.com/facts-C00001-01c20XI.html

Cited by 4 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. Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar;International Journal of Food Science;2023-08-03

2. Infrared Heating in Drying Operations;Innovative Food Processing Technologies;2021

3. Innovative Infrared Heating Technologies for Food and Agricultural Processing;Technology & Innovation;2020-12-01

4. Developments in Infrared Heating in Food Processing;Innovative Processing Technologies for Foods with Bioactive Compounds;2016-08-05
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