Add to ORKGOsmotic dehydration has received greater attention in recent years as an effective method for preservation of fruits and vegetables. Being a simple process, it facilitates processing of fruits and vegetables such as banana
Osmotic dehydration is an effective and viable process useful for the partial removal of water. Duri...
This paper concerns convective drying of carrot preliminary dehydrated in aqueous solutions of three...
Osmotic dehydration of some tropical fruits like guava, melon, and papaya using sucrose and maltose ...
Traditional sun and hot air drying appear to be the major preservation methods employed in Nigeria o...
Description of osmotic dehydration methods for the preserving of the tropical fruit - mangoes, banan...
The food industries are looking for potential preservation methods for fruits and vegetables. The co...
W przeprowadzonej pracy analityczno-przeglądowej przedstawiono aktualny stan wiedzy w zakresie odwad...
This article presents a quality analysis of convectively dried fruits and vegetables with preliminar...
The improved technology of the production of candied table and sugar beet, carrot, parsnip, root cel...
The need for increasing improvements in the quality of food products conducted to an increased inter...
The improved technology of the production of candied table and sugar beet, carrot, parsnip, root cel...
Several vegetables and fruits, apple, ginger, carrot, and pumpkin were dehydrated under various Osmo...
Osmotic dehydration is considered to be a suitable preprocessing step to reduce the water content of...
Not AvailableThe osmotic dehydration is that the water diffuses from dilute solution to concentrated...
Numerous products from the food industry contain fruit and/or berries, in the form of fillings or in...
Osmotic dehydration is an effective and viable process useful for the partial removal of water. Duri...
This paper concerns convective drying of carrot preliminary dehydrated in aqueous solutions of three...
Osmotic dehydration of some tropical fruits like guava, melon, and papaya using sucrose and maltose ...
Traditional sun and hot air drying appear to be the major preservation methods employed in Nigeria o...
Description of osmotic dehydration methods for the preserving of the tropical fruit - mangoes, banan...
The food industries are looking for potential preservation methods for fruits and vegetables. The co...
W przeprowadzonej pracy analityczno-przeglądowej przedstawiono aktualny stan wiedzy w zakresie odwad...
This article presents a quality analysis of convectively dried fruits and vegetables with preliminar...
The improved technology of the production of candied table and sugar beet, carrot, parsnip, root cel...
The need for increasing improvements in the quality of food products conducted to an increased inter...
The improved technology of the production of candied table and sugar beet, carrot, parsnip, root cel...
Several vegetables and fruits, apple, ginger, carrot, and pumpkin were dehydrated under various Osmo...
Osmotic dehydration is considered to be a suitable preprocessing step to reduce the water content of...
Not AvailableThe osmotic dehydration is that the water diffuses from dilute solution to concentrated...
Numerous products from the food industry contain fruit and/or berries, in the form of fillings or in...
Osmotic dehydration is an effective and viable process useful for the partial removal of water. Duri...
This paper concerns convective drying of carrot preliminary dehydrated in aqueous solutions of three...
Osmotic dehydration of some tropical fruits like guava, melon, and papaya using sucrose and maltose ...