Colour and flavour changes during osmotic dehydration of fruits

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 3, 2007, Pages 353-359

  Osorio, Coralia ^a   Franco, Martha Sofía ^a   Castaño, Maria Paola ^b   González Miret, Maria Lourdes ^c   Heredia, Francisco J ^c   Morales, Alicia Lucía ^a  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b Frutar Ltda   (Colombia)

^c UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Natural additives; Osmotic dehydration; Rubus glaucus; Solanum betaceum; Tristimulus colorimetry

Indexed keywords

NATURAL ADDITIVES; OSMOTIC DEHYDRATION; RUBUS GLAUCUS; SOLANUM BETACEUM; TRISTIMULUS COLORIMETRY;

COLORIMETRY; DEHYDRATION; ECONOMIC ANALYSIS; ETHANOL; FOOD ADDITIVES; OSMOSIS; PIGMENTS;

FRUITS;

RUBUS GLAUCUS; SOLANUM; SOLANUM BETACEUM;

EID: 34447339635     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.03.009     Document Type: Article

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