The Effect of the Use of Unconventional Solutions for Osmotic Dehydration on Selected Properties of Fresh-Cut Oranges
This study investigated the effects of unconventional solutions on the osmotic dehydration of oranges. These solutions included xylitol, fruit concentrates (strawberry, cherry, orange), rosehip juice, and sucrose. The study examined dehydration kinetics, dry matter, total soluble solids, water activ...
Tallennettuna:
| Päätekijät: | , , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI AG
2025-02-01
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| Sarja: | Foods |
| Aiheet: | |
| Linkit: | https://www.mdpi.com/2304-8158/14/3/468 |
| Tagit: |
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