Osmotic dehydration of yellow melon using red grape juice concentrate-Reference-Cited by-同舟云学术

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Osmotic dehydration of yellow melon using red grape juice concentrate

Published:2016-07-07 Issue:3 Volume:36 Page:468-475
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CHAMBI Hulda Noemi Mamani¹,LIMA Wiliene Camila Valadares¹,SCHMIDT Flávio Luís¹

Affiliation:

1. Universidade Estadual de Campinas, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v36n3/0101-2061-cta-1678-457X01416.pdf

Cited by 11 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. Shrinkage-deformation behavior during the immersion of honeydew melon cuts in sucrose solutions and its effect on mass diffusivities;Journal of Food Measurement and Characterization;2023-12-02

2. Investigating the Role Played by Osmotic Pressure Difference in Osmotic Dehydration: Interactions between Apple Slices and Binary and Multi-Component Osmotic Systems;Foods;2023-08-24

3. Technology, Science and Culture: A Global Vision, Volume IV;Technology, Science and Culture - A Global Vision, Volume IV;2023-03-29

4. Impact of Osmotic Dehydration With/Without Vacuum Pretreatment on Apple Slices Fortified With Hypertonic Fruit Juices;Food and Bioprocess Technology;2022-06-06

5. Vacuum impregnation on apples with grape juice concentrate: Effects of pressure, processing time, and juice concentration;Innovative Food Science & Emerging Technologies;2022-05

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