Kinetics of Solute Gain and Water Loss During Osmotic Dehydration of Orange Slices
暂无分享,去创建一个
[1] A. Chiralt,et al. Influence of sucrose solution concentration on kinetics and yield during osmotic dehydration of mango , 2003 .
[2] A. Chiralt,et al. Microstructure and vacuum impregnation response of citrus peels , 2003 .
[3] A. Chiralt,et al. KINETICS OF OSMOTIC DEHYDRATION IN ORANGE AND MANDARIN PEELS , 2001 .
[4] A. Chiralt,et al. Osmotic Dehydration and Vacuum Impregnation , 2001 .
[5] José Manuel Barat Baviera,et al. Effect of osmotic solution concentration, temperature and vacuum impregnation pretreatment on osmotic dehydration kinetics of apple slices , 2001 .
[6] R. J. Braddock. Handbook of Citrus By-Products and Processing Technology , 1999 .
[7] A. Chiralt,et al. Vacuum impregnation: a tool in minimally processing of foods , 1998 .
[8] G. Mazza,et al. Functional foods: biochemical and processing aspects. , 1998 .
[9] A. Chiralt,et al. Osmotic Dehydration An Approach to the Modeling of Solid Food—Liquid Operations , 1997 .
[10] E. Goldschmidt,et al. Biology of citrus , 1996 .
[11] Gustavo V. Barbosa-Cánovas,et al. Food Engineering 2000 , 1995 .
[12] C. Vial,et al. Osmotic dehydratation of kiwi fruits: influence of process variables on the color and ascorbic acid content , 1991 .
[13] M. Anderson,et al. Physical properties of foods and food processing systems , 1988 .
[14] Z. Meral Ozsoyoglu,et al. Statistical Databases , 1984, VLDB.
[15] W. Horwitz. Official Methods of Analysis , 1980 .