Osmotic Dehydration Characteristics of Pumpkin Slices Using Ternary Osmotic Solution of Sucrose and Sodium Chloride

Journal of Food Processing & Technology
doi 10.4172/2157-7110.1000669
Full Text
Abstract

Available in full text

Date
Authors
Publisher

OMICS Publishing Group

Related search

Modelling Osmotic Dehydration of Lemon Slices Using New Sweeteners

International Journal of Food Science and Technology
IndustrialManufacturing EngineeringFood Science
2015English

To Study the Osmotic Dehydration Characteristics of Kiwifruit ( Actinidia Delicosa) Slices

International Journal of Current Microbiology and Applied Sciences
2018English

Impact of Osmotic Dehydration on Quality of Tomato Slices

Zagazig Journal of Agricultural Research
2019English

RESPONSE SURFACE ANALYSIS AND OPTIMIZATION OF OSMOTIC DEHYDRATION OF Musa Acuminata SLICES

Journal of Microbiology, Biotechnology and Food Sciences
BiotechnologyMolecular BiologyMicrobiologyFood Science
2019English

Effect of Process Variables on the Osmotic Dehydration of Star-Fruit Slices

Food Science and Technology
BiotechnologyFood Science
2012English

Comparative Effects of Silver Nanoparticles, Sucrose and Sodium Chloride as Osmotic Solutions for Tomato Slices: Antioxidant Activity, Microbial Quality and Modelling With Polynomial Regression Model

South African Journal of Chemistry
Chemistry
2019English

Effect of Osmotic Dehydration as Apre-Treatment on Some Characteristics of Ventilated Hot Air Drying (VHD) Kiwifruit Slices

Assiut Journal of Agricultural Sciences
2016English

Use of Different Kinds of Solutes Alternative to Sucrose in Osmotic Dehydration of Yacon

Brazilian Archives of Biology and Technology
2014English

Inducing Nematic Ordering of Cellulose Nanofibers Using Osmotic Dehydration

2018English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy