Rheological properties and colour evaluation of papaya during osmotic dehydration processing

Journal of Food Engineering

Volumn 59, Issue 2-3, 2003, Pages 129-135

  Rodrigues, Alline C C ^a   Cunha, Rosiane L ^a   Hubinger, Míriam D ^a,b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b Faculdade de Engenharia de Alimentos   (Brazil)

Author keywords

Additives; Colour; Osmotic dehydration; Papaya; Rheological properties

Indexed keywords

CALCIUM COMPOUNDS; DEHYDRATION; FOOD ADDITIVES; MATHEMATICAL MODELS; ORGANIC ACIDS; OSMOSIS; REDUCTION; RHEOLOGY; SOLUTIONS; STRESS ANALYSIS; SUGAR (SUCROSE); THERMAL EFFECTS;

OSMOTIC DEHYDRATION;

FOOD PROCESSING;

CARICA PAPAYA;

EID: 0038556798     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00442-9     Document Type: Article

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