Evolution of Carbohydrates of Pre-Cut Mango Slices Subjected to Osmotic Dehydration

Author： Tovar Beatríz   García Hugo   Mata Miguel  

Publisher： Springer Publishing Company

ISSN： 0921-9668

Source： Plant Foods for Human Nutrition, Vol.60, Iss.4, 2005-12, pp. : 181-186

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

Physiology of pre-cut mango II. Evolution of organic acids *

By Tovar B.   Garca H.S.   Mata M.  

Food Research International, Vol. 34, Iss. 8, 2001-01 ,pp. : 705-714

Elsevier

Access to resources Recommend Favorite

Effect of syrup concentration, temperature and sample geometry on equilibrium distribution coefficients during osmotic dehydration of mango

By Sablani S.S.   Shafiur Rahman M.  

Food Research International, Vol. 36, Iss. 1, 2003-01 ,pp. : 65-71

Elsevier

Access to resources Recommend Favorite

Osmotic dehydration of pineapple: kinetics and product quality

By Silveira E.T.F.   Rahman M.S.   Buckle K.A.  

Food Research International, Vol. 29, Iss. 3, 1996-04 ,pp. : 227-233

Elsevier

Access to resources Recommend Favorite

Modelling of dehydration-rehydration of orange slices in combined microwave/air drying

By Daz G.R.   Martnez-Monzo J.   Fito P.   Chiralt A.  

Innovative Food Science and Emerging Technologies, Vol. 4, Iss. 2, 2003-06 ,pp. : 203-209

Elsevier

Access to resources Recommend Favorite

Influence of vacuum treatment on mass transfer during osmotic dehydration of fruits

By X. Q.S.   Fito P.   Chiralt A.  

Food Research International, Vol. 28, Iss. 5, 1995-01 ,pp. : 445-454

Elsevier

Access to resources Recommend Favorite