Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics

Author： Prothon F. Ahrné L.M. Funebo T. Kidman S. Langton M. Sjöholm I.

Publisher： Academic Press

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.34, Iss.2, 2001-03, pp. : 95-101

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration

By Garcia Loredo Analia

Food and Bioprocess Technology, Vol. 6, Iss. 2, 2013-02 ,pp. : 475-488

Springer Publishing Company

Access to resources Recommend Favorite

A Simple Model for Osmotic Dehydration of Apples

By Hough G. Chirife J. Marini C.

Lebensmittel-Wissenschaft und -Technologie, Vol. 26, Iss. 2, 1993-04 ,pp. : 151-156

Academic Press

Access to resources Recommend Favorite

Osmotic Dehydration of Tropical Fruits and Vegetables

By Falade K. O.

Food Reviews International, Vol. 23, Iss. 4, 2007-10 ,pp. : 373-405

Taylor & Francis Ltd

Access to resources Recommend Favorite

Kinetics of Osmotic Dehydration under Vacuum

By Rastogi N.K. Raghavarao K.S.M.S.

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 7, 1996-07 ,pp. : 669-672

Academic Press

Access to resources Recommend Favorite

Osmotic Dehydration of Apple Slices Using a Sucrose/CaCl₂ Combination To Control Spoilage Caused by Botrytis cinerea, Colletotrichum acutatum, and Penicillium expansum

By Chardonnet Catherine O. Sams Carl E. Conway William S. Mount John R. Draughon Frances A.

Journal of Food Protection, Vol. 64, Iss. 9, 2001-09 ,pp. : 1425-1429

International Association for Food Protection

Access to resources Recommend Favorite