Process variables in the osmotic dehydration of sliced peaches

This paper evaluated the influence of temperature and concentration of the sucrose syrup on the pre-osmotic dehydration of peaches. Physical (colour and texture) and chemical variables (soluble solid content; total sugar, reducing and non-reducing sugar contents; and titratable acidity) were investi...

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Enregistré dans:
Détails bibliographiques
Publié dans:Ciência e Tecnologia de Alimentos
Auteurs principaux: Sílvia Pimentel Marconi GERMER, Marlene Rita QUEIROZ, José Maurício AGUIRRE, Shirley Aparecida Garcia BERBARI, Valéria Delgado ANJOS
Format: Artigo
Langue:Inglês
Publié: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2010
Sujets:
Agrociencias
drying
) Batsch
sensory analysis
Prunus persica (L
response surface methodology
Accès en ligne:https://www.redalyc.org/articulo.oa?id=395940102016
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