Application of osmotic treatment in tomato processing - Effect of skin treatments on mass transfer in osmotic dehydration of tomatoes

Food Research International

Volumn 30, Issue 9, 1997, Pages 669-674

  Shi, John X ^a   Le Maguer, Marc ^a   Wang, Samuel L ^a   Liptay, Albert ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b HARROW RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Osmotic dehydration; Skin treatment; Tomato

Indexed keywords

FOOD PROCESSING; HYDROCHLORIC ACID; OLEIC ACID ETHYL ESTER; OSMOTIC DEHYDRATION; SODIUM HYDROXIDE; TOMATO;

EID: 0031389684     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(98)00031-3     Document Type: Article

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