Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration
about
Ultrasonic-assisted enzymolysis to improve the antioxidant activities of peanut (Arachin conarachin L.) antioxidant hydrolysate.Opportunities and challenges in application of ultrasound in food processing.Ways and Means for the Infusion of Bioactive Constituents in Solid Foods.Effect of Thermal and Nonthermal Processing on Textural Quality of Plant Tissues.Recent developments in high-quality drying of vegetables, fruits, and aquatic products.Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses.Microwave-Osmotic/Microwave-Vacuum Drying of Whole Cranberries: Comparison with Other Methods.Optimisation of ultrasound-assisted osmotic dehydration of sweet potato (Ipomea batatas) using response surface methodology.Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes - a comprehensive review.Combined osmotic dehydration and drying process of pirarucu (Arapaima gigas) fillets.Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality.Influence of a three stage hybrid ultrasound-osmotic-frying process on production of low-fat fried potato strips.Effects of dehydration methods on quality characteristics of yellow passion fruit co-products.Effects of Ultrasound Assistance on Dehydration Processes and Bioactive Component Retention of Osmo-Dried Sour Cherries.Dehydration of Malay Apple (Syzygium malaccense L.) Using Ultrasound as Pre-treatmentUltrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic FrequencyEffect of Immersion Time in Osmosis and Ultrasound on Papaya Cell Structure during DehydrationUse of Power Ultrasound to Improve Extraction and Modify Phase Transitions in Food ProcessingKINETIC MODELING OF REHYDRATION IN AIR-DRIED QUINCES PRETREATED WITH OSMOTIC DEHYDRATION AND ULTRASONICInfluence of Ultrasound-Assisted Osmotic Dehydration and Freezing on the Water State, Cell Structure, and Quality of Radish (Raphanus sativusL.) CylindersInfluence of Ultrasound-Assisted Air-Drying and Conventional Air-Drying on the Activity of Apple EnzymesInactivation of Polyphenoloxidase and Peroxidase in Apple Cubes and in Apple Juice Subjected to High Intensity Power Ultrasound ProcessingDrying of Exotic Tropical Fruits: A Comprehensive ReviewApplication of Ultrasound and Ultrasound-Assisted Osmotic Dehydration in Drying of Fruits
P2860
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P2860
Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration
description
im Mai 2008 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в травні 2008
@uk
name
Effect of osmotic dehydration ...... l structure: Melon dehydration
@en
Effect of osmotic dehydration ...... l structure: Melon dehydration
@nl
type
label
Effect of osmotic dehydration ...... l structure: Melon dehydration
@en
Effect of osmotic dehydration ...... l structure: Melon dehydration
@nl
prefLabel
Effect of osmotic dehydration ...... l structure: Melon dehydration
@en
Effect of osmotic dehydration ...... l structure: Melon dehydration
@nl
P2093
P1476
Effect of osmotic dehydration ...... l structure: Melon dehydration
@en
P2093
Fabiano A.N. Fernandes
Maria Izabel Gallão
Sueli Rodrigues
P304
P356
10.1016/J.LWT.2007.05.007
P577
2008-05-01T00:00:00Z