Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution
暂无分享,去创建一个
[1] P. Azoubel,et al. Effect of different grape residues polyphenols impregnation techniques in mango , 2019 .
[2] Mayara Schulz,et al. Nutritional and bioactive value of Rubus berries , 2019, Food Bioscience.
[3] T. J. Lopes,et al. Separation of anthocyanins extracted from red cabbage by adsorption onto chitosan films. , 2019, International journal of biological macromolecules.
[4] M. R. M. Júnior,et al. Health Benefits of Flavonoids , 2019, Bioactive Compounds.
[5] T. Suwonsichon,et al. Determination of water activity, total soluble solids and moisture, sucrose, glucose and fructose contents in osmotically dehydrated papaya using near-infrared spectroscopy , 2018, Agriculture and Natural Resources.
[6] J. Dehghannya,et al. Effects of ultrasound frequency and application time prior to deep-fat frying on quality aspects of fried potato strips , 2018, Innovative Food Science & Emerging Technologies.
[7] A. Cassidy. Berry anthocyanin intake and cardiovascular health. , 2017, Molecular aspects of medicine.
[8] G. Arámbula-Villa,et al. Osmotic dehydration of mango with impregnation of inulin and piquin-pepper oleoresin , 2017 .
[9] Chaoxia Wang,et al. Optimization of natural anthocyanin efficient extracting from purple sweet potato for silk fabric dyeing , 2017 .
[10] I. Ahmed,et al. Developments in osmotic dehydration technique for the preservation of fruits and vegetables , 2016 .
[11] M. Dornier,et al. Potential of ultrafiltration for separation and purification of ellagitannins in blackberry (Rubus adenotrichus Schltdl.) juice , 2014 .
[12] M. Dornier,et al. Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures (100–140 °C) , 2012 .
[13] S. Peth,et al. The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-ray analysis , 2012 .
[14] H. B. Sowbhagya,et al. Osmotic dehydration assisted impregnation of curcuminoids in coconut slices. , 2011 .
[15] J. V. García-Pérez,et al. Infusion of grape phenolics into fruits and vegetables by osmotic treatment: Phenolic stability during air drying , 2010 .
[16] Mario García,et al. Effects of chitosan coating on mass transfer during osmotic dehydration of papaya , 2010 .
[17] M. C. Zamora,et al. Evaluation of Norrish’s Equation for Correlating the Water Activity of Highly Concentrated Solutions of Sugars, Polyols, and Polyethylene Glycols , 2010 .
[18] M. Dornier,et al. Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180 degrees C). , 2010, Journal of agricultural and food chemistry.
[19] B. Tiwari,et al. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation , 2010 .
[20] Manuel Dornier,et al. Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the arrhenius, eyring, and ball models. , 2009, Journal of agricultural and food chemistry.
[21] V. Cheynier,et al. Analysis of phenolic compounds in two blackberry species (Rubus glaucus and Rubus adenotrichus) by high-performance liquid chromatography with diode array detection and electrospray ion trap mass spectrometry. , 2007, Journal of agricultural and food chemistry.
[22] R. Wrolstad,et al. Anthocyanin Pigment Composition of Blackberries , 2006 .
[23] S. Rodrigues,et al. Optimization of osmotic dehydration of papaya followed by air-drying , 2006 .
[24] John Shi,et al. OSMOTIC DEHYDRATION OF FOODS: MASS TRANSFER AND MODELING ASPECTS , 2002 .