Predicting sugar content of candied watermelon rind during osmotic dehydration
Author:
Affiliation:
1. National Kaohsiung University of Science and Technology, Taiwan
2. Wuyi University, China
3. National Chung Hsing University, Taiwan
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v38s1/0101-2061-cta-fst18817.pdf
Reference25 articles.
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2. Anthocyanin infused watermelon rind and its stability during storage;Bellary A. N.;Innovative Food Science & Emerging Technologies,2016
3. Kinetics of solute gain and water loss during osmotic dehydration of orange slices;Chafer M.;Food Science & Technology International,2003
4. Osmotic dehydration process for preservation of fruits and vegetables;Chavan U.;Journal of Food Research,2012
5. Analysis of applicability of Peleg model to the cooking-infusion of mackerel ( Scomber japonicus) slices;Checmarev G.;Food Science and Technology (Campinas),2013
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