Add to ORKGDescription of osmotic dehydration methods for the preserving of the tropical fruit - mangoes, bananas, plantains
Numerous products from the food industry contain fruit and/or berries, in the form of fillings or in...
The osmotic dehydration could be considered to be an efficient method, as the pretreated dried sampl...
Osmotic dehydration can partially reduce the moisture content of most fruits and vegetables. This me...
Osmotic dehydration has received greater attention in recent years as an effective method for preser...
Traditional sun and hot air drying appear to be the major preservation methods employed in Nigeria o...
Osmotic dehydration is considered to be a suitable preprocessing step to reduce the water content of...
In this work, osmotic dehydration (OD) and air drying (AD) are combined in order to produce crystall...
1043-1048Osmotic dehydrated mango slices can be prepared from firm and ripe mango fruits after peeli...
Abstract Mango (Mangifera indica L.) can be characterized as a greatly accepted fruit due to its se...
The need for increasing improvements in the quality of food products conducted to an increased inter...
Osmotic dehydration of some tropical fruits like guava, melon, and papaya using sucrose and maltose ...
Multi-stage osmotic dehydration of pineapple with sucrose syrups in gradually increasing concentrati...
The influence of process variables and the kinetics of water loss during osmotic dehydration of plan...
Background: in Colombia the consumption of fresh green mango (also known as mango “biche”) is quite ...
Osmotic dehydration is becoming more popular as a complementary treatment in the processing of dehyd...
Numerous products from the food industry contain fruit and/or berries, in the form of fillings or in...
The osmotic dehydration could be considered to be an efficient method, as the pretreated dried sampl...
Osmotic dehydration can partially reduce the moisture content of most fruits and vegetables. This me...
Osmotic dehydration has received greater attention in recent years as an effective method for preser...
Traditional sun and hot air drying appear to be the major preservation methods employed in Nigeria o...
Osmotic dehydration is considered to be a suitable preprocessing step to reduce the water content of...
In this work, osmotic dehydration (OD) and air drying (AD) are combined in order to produce crystall...
1043-1048Osmotic dehydrated mango slices can be prepared from firm and ripe mango fruits after peeli...
Abstract Mango (Mangifera indica L.) can be characterized as a greatly accepted fruit due to its se...
The need for increasing improvements in the quality of food products conducted to an increased inter...
Osmotic dehydration of some tropical fruits like guava, melon, and papaya using sucrose and maltose ...
Multi-stage osmotic dehydration of pineapple with sucrose syrups in gradually increasing concentrati...
The influence of process variables and the kinetics of water loss during osmotic dehydration of plan...
Background: in Colombia the consumption of fresh green mango (also known as mango “biche”) is quite ...
Osmotic dehydration is becoming more popular as a complementary treatment in the processing of dehyd...
Numerous products from the food industry contain fruit and/or berries, in the form of fillings or in...
The osmotic dehydration could be considered to be an efficient method, as the pretreated dried sampl...
Osmotic dehydration can partially reduce the moisture content of most fruits and vegetables. This me...