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Volumn 37, Issue 4, 2004, Pages 475-479

Effects of brine concentration and temperature on equilibrium distribution coefficients during osmotic dehydration of sardine sheets

Author keywords

Distribution coefficient; Osmotic dehydration; Sardine sheets

Indexed keywords


EID: 1942455891     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2003.11.004     Document Type: Article
Times cited : (19)

References (16)
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  • 2
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  • 3
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    • Equilibrium in cellular food osmotic solution systems as related to structure
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    • Barat, J.M.E.1    Chiralt, A.2    Fito, P.3
  • 4
    • 0026387045 scopus 로고
    • Equilibrium data for osmotic concentration of potato in NaCl-water solution
    • Biswal, R. N., & Bozprgmehr, K. (1991). Equilibrium data for osmotic concentration of potato in NaCl-water solution. Journal of Food Process Engineering, 14, 237-245.
    • (1991) Journal of Food Process Engineering , vol.14 , pp. 237-245
    • Biswal, R.N.1    Bozprgmehr, K.2
  • 6
    • 84991145435 scopus 로고
    • A study of water activity lowering in meat during immersion cooking in sodium chloride-glycerol solutions. I. Equilibrium considerations and diffusional analysis of soluble uptake
    • Favetto, G., Chirife, J., & Bartholomai, G. B. (1981). A study of water activity lowering in meat during immersion cooking in sodium chloride-glycerol solutions. I. Equilibrium considerations and diffusional analysis of soluble uptake. Journal of Food Technology, 16, 609-619.
    • (1981) Journal of Food Technology , vol.16 , pp. 609-619
    • Favetto, G.1    Chirife, J.2    Bartholomai, G.B.3
  • 7
    • 85005608019 scopus 로고
    • Osmotic concentration of potato. I. Criteria for the end-point of the osmotic process
    • Lenart, A., & Flink, J. M. (1984). Osmotic concentration of potato. I. Criteria for the end-point of the osmotic process. Journal of Food Technology, 19, 45-63.
    • (1984) Journal of Food Technology , vol.19 , pp. 45-63
    • Lenart, A.1    Flink, J.M.2
  • 12
    • 0002861681 scopus 로고
    • Osmotic dehydration kinetics of food
    • Rahman, M. S. (1992). Osmotic dehydration kinetics of food. Indian Food Industry, 15, 20-24.
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    • Rahman, M.S.1
  • 14
    • 0034843708 scopus 로고    scopus 로고
    • Osmotic dehydration of potato: Equilibrium kinetics
    • Rahman, M. S., Sablani, S. S., & Al-Ibrahim, M. A. (2001). Osmotic dehydration of potato: Equilibrium kinetics. Drying Technology, 19, 1163-1176.
    • (2001) Drying Technology , vol.19 , pp. 1163-1176
    • Rahman, M.S.1    Sablani, S.S.2    Al-Ibrahim, M.A.3
  • 15
    • 0037228355 scopus 로고    scopus 로고
    • Effect of syrup concentration, temperature and sample geometry on equilibrium distribution coefficients during osmotic dehydration of mango
    • Sablani, S. S, & Rahman, M. S. (2003). Effect of syrup concentration, temperature and sample geometry on equilibrium distribution coefficients during osmotic dehydration of mango. Food Research International, 36, 65-71.
    • (2003) Food Research International , vol.36 , pp. 65-71
    • Sablani, S.S.1    Rahman, M.S.2
  • 16


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.