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Volumn 65, Issue 1, 2004, Pages 9-14

Ca2+ and Fe2+ influence on the osmotic dehydration kinetics of apple slices (var. Granny Smith)

Author keywords

Calcium and iron fortification; Functional foods; Vacuum impregnation

Indexed keywords

CALCIUM; DEHYDRATION; DIFFUSION; IMPREGNATION; IRON; NUTRITION; OSMOSIS; POSITIVE IONS;

EID: 2342509635     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.10.016     Document Type: Article
Times cited : (67)

References (18)
  • 5
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    • Effect of osmotic solution concentration, temperature and vacuum impregnation pretreatment on osmotic dehydration kinetics of apple slices
    • Barat J.M., Chiralt A., Fito P. Effect of osmotic solution concentration, temperature and vacuum impregnation pretreatment on osmotic dehydration kinetics of apple slices. Food Science and Technology International. 7(5):2001;451-456.
    • (2001) Food Science and Technology International , vol.7 , Issue.5 , pp. 451-456
    • Barat, J.M.1    Chiralt, A.2    Fito, P.3
  • 10
    • 0003164363 scopus 로고    scopus 로고
    • Osmotic dehydration: An approach to the modelling of solid food-liquid operations
    • P. Fito, E. Ortega-Rodriguez, & G. Barbosa-Canovas. New York: Chapman & Hall
    • Fito P., Chiralt A. Osmotic dehydration: An approach to the modelling of solid food-liquid operations. Fito P., Ortega-Rodriguez E., Barbosa-Canovas G. Food engineering 2000. 1996;231-252 Chapman & Hall, New York.
    • (1996) Food Engineering 2000 , pp. 231-252
    • Fito, P.1    Chiralt, A.2
  • 13
    • 0037290252 scopus 로고    scopus 로고
    • Calcium fortification of vegetables by vacuum impregnation. Interactions with cellular matrix
    • Gras M.L., Vidal D., Betoret N., Chiralt A., Fito P. Calcium fortification of vegetables by vacuum impregnation. Interactions with cellular matrix. Journal of Food Engineering. 56:2003;279-284.
    • (2003) Journal of Food Engineering , vol.56 , pp. 279-284
    • Gras, M.L.1    Vidal, D.2    Betoret, N.3    Chiralt, A.4    Fito, P.5
  • 14
    • 0032076418 scopus 로고    scopus 로고
    • The market for functional foods
    • Hilliam M. The market for functional foods. International Dairy Journal. 8:1998;349-353.
    • (1998) International Dairy Journal , vol.8 , pp. 349-353
    • Hilliam, M.1
  • 16
    • 84986505804 scopus 로고
    • Low temperature blanching effects on chemistry, firmness and structure of canned green beans and carrots
    • Stanley D.W., Bourne M.C., Stone A.P., Wismer W.V. Low temperature blanching effects on chemistry, firmness and structure of canned green beans and carrots. Journal of Food Science. 60(2):1995;327-333.
    • (1995) Journal of Food Science , vol.60 , Issue.2 , pp. 327-333
    • Stanley, D.W.1    Bourne, M.C.2    Stone, A.P.3    Wismer, W.V.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.