Influence of sodium replacement and vacuum pulse on the osmotic dehydration of eggplant slices-Reference-Cited by-同舟云学术

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Influence of sodium replacement and vacuum pulse on the osmotic dehydration of eggplant slices

Published:2017-06 Issue: Volume:41 Page:10-18
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

de Jesus Junqueira João Renato,Corrêa Jefferson Luiz Gomes,de Mendonça Kamilla Soares,Resende Nathane Silva,de Barros Vilas Boas Eduardo Valério

Funder

CAPES

CNPq

FAPEMIG

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference69 articles.

1. Comparison between continuous and discontinuous method of kinetic for osmotic dehydration of cherry tomato;Abbasi Souraki;Journal of Food Processing and Preservation,2013

2. Developments in osmotic dehydration technique for the preservation of fruits and vegetables;Ahmed;Innovative Food Science & Emerging Technologies,2016

3. Influence of sodium replacement on the salting kinetics of pork loin;Aliño;Journal of Food Engineering,2009

4. Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts;Anino;Food Research International,2006

5. Official Methods of Analysis AOAC International;AOAC,2007

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1. Quality Attributes of Dried Osmo-Dehydrated Banana Slices Using Coconut Sugar and Sucrose as Osmotic Agents;Food and Bioprocess Technology;2024-08-20

2. 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

3. Infusion of active compound into sliced button mushrooms through vacuum impregnation to improve functionality: Comparing response surface methodology and artificial neural network;Journal of Food Science;2024-06-26

4. Convective drying and quality attributes of osmo-dehydrated banana slices using coconut sugar and sucrose as osmotic agents;2024-06-24

5. Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries;Comprehensive Reviews in Food Science and Food Safety;2024-04-18

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