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Effect of sucrose and binary solution on osmotic dehydration of bell pepper (chilli) (Capsicum spp.) varieties
Pepper (chilli) (Capsicum annum) varieties, ‘Tatase’ and ‘Rodo’, (Capsicum frutescens) ‘Sombo’ and ‘Bawa’ were osmotically dehydrated in sucrose solutions of 40, 50 and 60o Brix and binary solutions of 50° sucrose with 5, 10 and 15% salt at 20, 30 and 40°C for 9 h. Samples osmosed at higher sugar co...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer-Verlag
2010
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551024/ https://ncbi.nlm.nih.gov/pubmed/23572642 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0048-7 |
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