Present and Future in Process Control and Optimization of Osmotic Dehydration. From Unit Operation to Innovative Combined Process: An Overview

Advances in Food and Nutrition Research

Volumn 48, Issue , 2004, Pages 173-238

  Torreggiani, Danila ^a   Bertolo, Gianni ^a  

^a Istituto per la Valorizzazione Tecnologica dei Prodotti Agricoli   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

SODIUM CHLORIDE;

DESICCATION; FOOD ANALYSIS; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FREEZING; FRUIT; HEAT; METHODOLOGY; OSMOSIS; PLANT; REVIEW; SOLUTION AND SOLUBILITY; VEGETABLE;

DESICCATION; FOOD ANALYSIS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FREEZING; FRUIT; HEAT; OSMOSIS; PLANTS, EDIBLE; SODIUM CHLORIDE; SOLUTIONS; VEGETABLES;

EID: 16544385203     PISSN: 10434526     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S1043-4526(04)48004-8     Document Type: Article

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