Application of osmotic treatment in tomato processing-effect of skin treatments on mass transfer in osmotic dehydration of tomatoes

By Shi J.X.   Le Maguer M.   Wang S.L.   Liptay A.  

Food Research International, Vol. 30, Iss. 9, 1997-11 ,pp. : 669-674

Elsevier

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Influence of osmotic dehydration and freezing on the volatile profile of kiwi fruit

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Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers

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

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Osmotic dehydration of pineapple: kinetics and product quality

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