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Volumn 29, Issue 3-4, 1996, Pages 289-300

Sun/solar drying of differently treated grapes and storage stability of dried grapes

Author keywords

[No Author keywords available]

Indexed keywords

VITACEAE; VITIS SP.;

EID: 0030206034     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/0260-8774(96)00006-4     Document Type: Article
Times cited : (71)

References (16)
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    • Aguilera, J.M.1    Oppermann, K.2    Sanchez, F.3
  • 2
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    • A simplified model for predicting the temperatures of foods during air dehydration
    • Alzamora, S. M., Chirife, J. & Voillaz, P. (1979). A simplified model for predicting the temperatures of foods during air dehydration. J. Fd Technol., 14, 369-80.
    • (1979) J. Fd Technol. , vol.14 , pp. 369-380
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  • 4
    • 84985072097 scopus 로고
    • Characteristics of mechanically harvested raisins produced by dehydration and by field drying
    • Bolin, H. R., Petrucci, V. & Fuller, G. (1975). Characteristics of mechanically harvested raisins produced by dehydration and by field drying. J. Food Sci., 40, 1036-8.
    • (1975) J. Food Sci. , vol.40 , pp. 1036-1038
    • Bolin, H.R.1    Petrucci, V.2    Fuller, G.3
  • 5
    • 0000436694 scopus 로고
    • Relation of moisture to water activity in prunes and raisins
    • Bolin, H. R. (1980). Relation of moisture to water activity in prunes and raisins. J. Food Sci., 45, 1190-2.
    • (1980) J. Food Sci. , vol.45 , pp. 1190-1192
    • Bolin, H.R.1
  • 6
    • 84985262243 scopus 로고
    • Fatty acid esters and carbonates in grape drying
    • Bolin, H. R. & Stafford, A. E. (1980). Fatty acid esters and carbonates in grape drying. J. Food Sci., 45, 754-5.
    • (1980) J. Food Sci. , vol.45 , pp. 754-755
    • Bolin, H.R.1    Stafford, A.E.2
  • 7
    • 84985110466 scopus 로고
    • Concord grape pigments as colorants for beverages and gelatin desserts
    • Clydesdale, F. M., Main, J. H., Francis, F. J. & Damon, R. A. Jr (1978). Concord grape pigments as colorants for beverages and gelatin desserts. J. Food Sci., 43, 1687-92.
    • (1978) J. Food Sci. , vol.43 , pp. 1687-1692
    • Clydesdale, F.M.1    Main, J.H.2    Francis, F.J.3    Damon R.A., Jr.4
  • 8
    • 0027675934 scopus 로고
    • Mathematical modelling of the thin layer solar drying of sweet potato slices
    • Diamante, L. M. & Munro, P. A. (1993). Mathematical modelling of the thin layer solar drying of sweet potato slices. Solar Energy, 51 (4), 271-6.
    • (1993) Solar Energy , vol.51 , Issue.4 , pp. 271-276
    • Diamante, L.M.1    Munro, P.A.2
  • 11
    • 84991182221 scopus 로고
    • Thin-layer air drying of soybeans and white beans
    • Hutchinson, D. & Otten, L. (1983). Thin-layer air drying of soybeans and white beans. J. Fd Technol., 18, 507-22.
    • (1983) J. Fd Technol. , vol.18 , pp. 507-522
    • Hutchinson, D.1    Otten, L.2
  • 12
    • 84985200412 scopus 로고
    • Moisture transfer properties of dry and semimoist foods
    • Lomauro, C. J., Bakshi, A. S. & Labuza, T. P. (1985). Moisture transfer properties of dry and semimoist foods. J. Food Sci., 50, 397-400.
    • (1985) J. Food Sci. , vol.50 , pp. 397-400
    • Lomauro, C.J.1    Bakshi, A.S.2    Labuza, T.P.3
  • 14
    • 0001611067 scopus 로고
    • Kinetics of sun and air drying of different varieties of seedless grapes
    • Riva, M. & Peri, C. (1986). Kinetics of sun and air drying of different varieties of seedless grapes. J. Fd Technol., 21, 199-208.
    • (1986) J. Fd Technol. , vol.21 , pp. 199-208
    • Riva, M.1    Peri, C.2
  • 15
    • 0002865881 scopus 로고
    • Modelling of quality deterioration during food processing and storage
    • Saguy, I. & Karel, M. (1980) Modelling of quality deterioration during food processing and storage. Food Technology, Feb., 78-84.
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    • Saguy, I.1    Karel, M.2
  • 16
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    • Effect of ethyl oleate on the rate of air-drying of foods
    • Saravacos, G. D., Marousis, S. M. & Raouzeos, G. S. (1988). Effect of ethyl oleate on the rate of air-drying of foods. J. Food Eng., 7, 263-70.
    • (1988) J. Food Eng. , vol.7 , pp. 263-270
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.