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Influence of the osmotic agent on the osmotic dehydration of papaya (Carica papaya L.)
(Elsevier Sci LtdOxfordInglaterra, 2006)
Osmotic dehydration process for low temperature blanched pumpkin
(Elsevier B.V., 2011-07-01)
This study investigated the influence of stepwise blanching over the kinetics of osmotic dehydration process and over the physical characteristics of pumpkin (Cucurbita moschata). The 2(3) factorial design and response ...
Experimental study of the application of edible coatings in pumpkin sticks submitted to osmotic dehydration
(Taylor & Francis, 2016-04)
Osmotic dehydration (OD) process permits to improve the organoleptic characteristics of the products; nevertheless, depending of the product, the incorporation of great amounts of solute can be not desirable for consumers. ...
Sucrose syrup reuse during one‐ and multi‐stage osmotic dehydration of pineapple
(Wiley Blackwell Publishing, Inc, 2020-03)
Multi-stage osmotic dehydration of pineapple with sucrose syrups in gradually increasing concentration was experimentally evaluated and compared to the singlestage dehydration process. Also, osmotic solutions were reused ...
Influence of Osmotic Dehydration on Ascorbic Acid Loss in Pickled Dry Peppers (Capsicum chinense)
(INST TECNOLOGIA PARANACURITIBA-PARANA, 2012)
The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and ...
Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)
(Brazilian Archives of Biology and Technology, 2012)
The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and ...
Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)
(Brazilian Archives of Biology and Technology, 2012-10-01)
The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and ...