Glass transitions and shrinkage during drying and storage of osmosed apple pieces

Author： del Valle J.M.   Cuadros T.R.M.   Aguilera J.M.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.31, Iss.3, 1998-04, pp. : 191-204

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

Antioxidant properties of two apple cultivars during long-term storage

By Leja M.   Mareczek A.   Ben J.  

Food Chemistry, Vol. 80, Iss. 3, 2003-03 ,pp. : 303-307

Elsevier

Access to resources Recommend Favorite

Effect of drying conditions on quality of green leaves during long term storage

By Negi P.S.   Roy S.K.  

Food Research International, Vol. 34, Iss. 4, 2001-01 ,pp. : 283-287

Elsevier

Access to resources Recommend Favorite

Destruction of acid- and non-adapted Listeria monocytogenes during drying and storage of beef jerky

By Calicioglu M.   Sofos J.N.   Samelis J.   Kendall P.A.   Smith G.C.  

Food Microbiology, Vol. 19, Iss. 6, 2002-12 ,pp. : 545-559

Academic Press

Access to resources Recommend Favorite

Batch drying of banana pieces- effect of stepwise change in drying air temperature on drying kinetics and product colour

By Chua K.J.   Mujumdar A.S.   Hawlader M.N.A.   Chou S.K.   Ho J.C.  

Food Research International, Vol. 34, Iss. 8, 2001-01 ,pp. : 721-731

Elsevier

Access to resources Recommend Favorite

Stabilization of liposomes during drying

By Ingvarsson Pall Thor   Yang Mingshi   Nielsen Hanne Møørck   Rantanen Jukka   Foged Camilla  

Expert Opinion on Drug Delivery, Vol. 8, Iss. 3, 2011-03 ,pp. : 375-388

Informa Healthcare

Access to resources Recommend Favorite