Characterisation of reused osmotic solution as ingredient in new product formulation

Food Research International

Volumn 35, Issue 2-3, 2002, Pages 307-313

  Garcia Martinez E ^a   Martinez Monzo J ^a   Camacho, M M ^a   Martinez Navarrete N ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Kiwifruit; Osmotic solution; Physicochemical properties; Recycling

Indexed keywords

ACTINIDIA DELICIOSA;

EID: 0036178373     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(01)00201-0     Document Type: Conference Paper

References (16)

1. HPLC separation of chlorophyll and carotenoid pigments of four kiwi fruit cultivars
2. Pigment and colour stability of frozen kiwi-fruit slices during prolonged storage
3. Mass transfer behaviour and structure changes during osmotic dehydration (VOD) of foods
4. Influence of osmosis time on the quality of dehydrofrozen kiwifruit
5. Use of osmodehydrofrozen fruit cubes in yogurt
6. Osmotic dehydration of papaya: Influence of process variables on the product quality
7. Dehydrofreezing of fruit using direct osmosis as concentration process
8. Recent advances in the osmotic dehydration of foods
9. Kinetics and equilibrium status in osmotic dehydration of strawberry
10. Osmotic dehydration in fruit and vegetable processing
11. Properties of sucrose solution reused in osmotic dehydration of apples