Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics-Reference-Cited by-同舟云学术

Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics

Published:2012-12 Issue:6 Volume:55 Page:927-936
ISSN:1516-8913
Container-title:Brazilian Archives of Biology and Technology
language:
Short-container-title:Braz. arch. biol. technol.

Author:

Egea Mariana Buranelo¹,Borsato Dionísio²,Silva Rui Sérgio dos Santos Ferreira da²,Yamashita Fabio²

Affiliation:

1. Universidade Federal do Paraná, Brasil

2. Universidade Estadual de Londrina, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Link

http://www.scielo.br/pdf/babt/v55n6/17.pdf

Reference42 articles.

1. Official methods of analysis,1994

2. Desidratação Osmótica de Abacaxi Aplicada à Tecnologia de Métodos Combinados;Azeredo HMC;Ciênc Tecnol Aliment.,2000

3. A comparison of meta-phosphoric and oxalic acids as extractant solutions for the determination of vitamin C in selected vegetables;Benassi MT;Braz Arch Biol Technol.,1988

4. Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance;Blanda G;Food Sci Technol - LEB.,2009

5. Aplicação de revestimento comestível em abacaxis processados por métodos combinados: isoterma de sorção e cinética de desidratação osmótica;Brandelero RPH;Ciênc Tecnol Aliment.,2005

Cited by 9 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. Effect of Convective Drying and Far-Infrared Radiation on the Physical Properties and Microstructure of Yacón Chips (Smallanthus sonchifolius);Ingeniería e Investigación;2024-07-10

2. Effects of osmotic dehydration pretreatment on freezing characteristics and quality of frozen fruits and vegetables;Journal of Food Process Engineering;2022-04

3. Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food;Journal of Texture Studies;2021-11-24

4. Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and Acrocomia aculeata Pulp;Applied Sciences;2021-06-16

5. Application of prebiotics in apple products and potential health benefits;Journal of Food Science and Technology;2021-03-14