Recent advances in the osmotic dehydration of foods-Reference-Cited by-同舟云学术

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Recent advances in the osmotic dehydration of foods

Published:1994-08 Issue:8 Volume:5 Page:255-260
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Raoult-Wack A.L

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference47 articles.

1. Drying of Solids;Raoult-Wack,1992

2. Osmotic dehydration in fruit and vegetable processing

3. Drying 92;Collignan,1992

Cited by 307 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Investigating intermittent immersion during osmotic dehydration of mango (Mangifera indica L. Moench). Part A: Determination of optimal conditions for mango (Mangifera indica L. Moench) dehydration impregnation by immersion (D2I) and intermittent immersion (D3I);Heliyon;2024-08

2. Preservation of fruits through drying—A comprehensive review of experiments and modeling approaches;Journal of Food Process Engineering;2024-03

3. Effective drying processes for Taikor (Garcinia pedunculata Roxb.) fruit by ultrasound-assisted osmotic pretreatment: Analysis of quality and kinetic models;Ultrasonics Sonochemistry;2024-02

4. Developments in osmotic dehydration of foods;Drying Technology in Food Processing;2023

5. Sugar profiles modulation of mangoes during osmotic dehydration in agave syrup solutions;Journal of Food Science;2022-11-29

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