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Hybrid Drying of Carrot Preliminary Processed with Ultrasonically Assisted Osmotic Dehydration
In this paper the kinetics of osmotic dehydration of carrot and the influence of this pretreatment on the post-drying processes and the quality of obtained products are analysed. Osmotic dehydration was carried out in the aqueous fructose solution in two different ways: with and without ultrasound a...
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| Publicado en: | Food Technol Biotechnol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
University of Zagreb Faculty of Food Technology and Biotechnology
2017
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5569343/ https://ncbi.nlm.nih.gov/pubmed/28867949 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.55.02.17.4942 |
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