Integrated analysis of osmotic dehydration of bocaiuva (Acrocomia aculeata) slices
This study evaluated the effects of temperature, osmotic agent type, and process intensification techniques on the osmotic dehydration of bocaiuva (Acrocomia aculeata) slices. Treatments were conducted at 40 and 60 °C using sucrose or maltodextrin solutions, under static conditions as osmotic dehydr...
Gorde:
| Egile Nagusiak: | , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
De Gruyter
2026-01-01
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| Saila: | Open Life Sciences |
| Gaiak: | |
| Sarrera elektronikoa: | https://doi.org/10.1515/biol-2025-1271 |
| Etiketak: |
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