Quality improvement of non-sulphited mango slices by drying at high temperatures

Innovative Food Science and Emerging Technologies

Volumn 6, Issue 4, 2005, Pages 412-419

  Pott, Isabell ^a   Neidhart, Sybille ^a   Mühlbauer, Werner ^a   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Colour; Drying; Mangifera indica L.; Quality; Water activity

Indexed keywords

COLOR; DRYING; MICROBIOLOGY; VELOCITY MEASUREMENT;

CHEMICAL PRE-TREATMENT; MANGIFERA INDICA L.; THERMAL PRE-TREATMENT; WATER ACTIVITY;

FRUITS;

CHEMICAL TREATMENT; COLOR; DRYING; FRUITS; MANGIFERA; MICROBIOLOGY; QUALITY;

MANGIFERA INDICA;

EID: 25644440747     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2005.05.004     Document Type: Article

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