Rehydration of dried fruit pieces in aqueous sugar solutions: A review on mass transfer and final product characteristics

Italian Journal of Food Science

Volumn 17, Issue 3, 2005, Pages 243-254

  Mastrocola, D ^a   Sacchetti, G ^a   Pittia, P ^a   Di Mattia, C ^a   Dalla Rosa, M ^b  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Chemico physical properties; Dried fruit; Firmness; Rehydration; Rehydration agent; Rehydration capacity; Rehydration rate; Sugar solution

Indexed keywords

EID: 28244458828     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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