Effects of ultrasound‐assisted blanching on the processing and quality parameters of freeze‐dried guava slices-Reference-Cited by-同舟云学术

Effects of ultrasound‐assisted blanching on the processing and quality parameters of freeze‐dried guava slices

Published:2019-11-14 Issue:12 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Alvarez Catalina¹^ORCID,Ospina Sebastian¹^ORCID,Orrego Carlos E.¹^ORCID

Affiliation:

1. Instituto de Biotecnología y Agroindustria, Departamento de Ingeniería QuímicaUniversidad Nacional de Colombia Sede Manizales Manizales Colombia

Funder

Departamento Administrativo de Ciencia, Tecnología e Innovación

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14288

Reference41 articles.

1. Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit;Ali M. A.;International Food Research Journal,2016

2. Influence of the Ultrasonic Power Applied on Freeze Drying Kinetics

3. Peroxidase and Polyphenoloxidase Activities in Papaya During Postharvest Ripening and After Freezing/Thawing

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