Osmotic concentration kinetics and quality of carrot preserve - influence of osmotic agent on drying behavior and product quality

By Singh S.   Shivhare U.S.   Ahmed J.   Raghavan G.S.V.  

Food Research International, Vol. 32, Iss. 7, 1999-08 ,pp. : 509-514

Elsevier

Access to resources Recommend Favorite

Radiant-convective drying of osmotic treated agro-products: effect on drying kinetics and product quality

By Chua K.J.   Chou S.K.   Mujumdar A.S.   Ho J.C.   Hon C.K.  

Food Control, Vol. 15, Iss. 2, 2004-03 ,pp. : 145-158

Elsevier

Access to resources Recommend Favorite

Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue

By del Valle J.M.   Aranguiz V.   Leon H.  

Food Research International, Vol. 31, Iss. 8, 1998-10 ,pp. : 557-569

Elsevier

Access to resources Recommend Favorite

Kinetics of osmotic dehydration of red bell peppers as influenced by pulsed electric field pretreatment

By Ade-Omowaye B.I.O.   Talens P.   Angersbach A.   Knorr D.  

Food Research International, Vol. 36, Iss. 5, 2003-01 ,pp. : 475-483

Elsevier

Access to resources Recommend Favorite

Effect of blanching/osmotic dehydration combined methods on quality and stability of minimally processed strawberries

By Moreno J.   Chiralt A.   Escriche I.   Serra J.A.  

Food Research International, Vol. 33, Iss. 7, 2000-08 ,pp. : 609-616

Elsevier

Access to resources Recommend Favorite