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Modelling dehydration of apricot in a non-conventional multi-component osmotic solution: effect on mass transfer kinetics and quality characteristics
The quality and preservation of fresh-cut fruits can be improved by applying mild, non-thermal pre-treatments, such as osmotic dehydration (OD). The aim was to model the effect of OD on mass transfer and quality preservation. Apricot pieces were immersed in multi-component solutions comprising glyce...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2018
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6133832/ https://ncbi.nlm.nih.gov/pubmed/30228406 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3334-4 |
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