Osmotic Dehydration and Blanching-Reference-Cited by-同舟云学术

Osmotic Dehydration and Blanching

Published:2017-03-24 Issue: Volume: Page:311-328
ISSN:
Container-title:Ultrasound in Food Processing
language:
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Author:

Fernandes Fabiano A.N.¹,Rodrigues Sueli²

Affiliation:

1. Universidade Federal do Ceará; Departamento de Engenharia Química; Fortaleza Brazil

2. Universidade Federal do Ceará; Departamento de Tecnologia de Alimentos; Fortaleza Brazil

Publisher

John Wiley & Sons, Ltd

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118964156.ch11/fullpdf

Reference60 articles.

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3. Kinetic model for osmotic dehydration and its relationship with Fick's second Law;Azuara;International Journal of Food Science and Technology,1992

4. Osmotic dehydration of apples by immersion in concentrated sucrose/maltodextrin solutions;Azuara;Journal of Food Processing and Preservation,2002

5. Modelling of simultaneous mass transfer and structural changes in fruit tissues;Barat;Journal of Food Engineering,2001a

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