Effects of pretreatments of sliced vegetables with trehalose on drying characteristics and quality of dried products

Food and Bioproducts Processing

Volumn 85, Issue 3 C, 2007, Pages 178-183

  Aktas, T ^a   Fujii, S ^b   Kawano, Y ^b   Yamamoto, Shu ^b  

^a NAMIK KEMAL UNIVERSITY   (Turkey)

^b YAMAGUCHI UNIVERSITY   (Japan)

Author keywords

Osmotic dehydration; Sorption isotherms; Trehalose pretreatment; Vegetable drying

Indexed keywords

DEHYDRATION; FOOD PRODUCTS; ISOTHERMS; SHRINKAGE; SORPTION; SUGARS; WATER CONTENT;

OSMOTIC DEHYDRATION; SORPTION ISOTHERMS; TREHALOSE PRETREATMENT; VEGETABLE DRYING;

DRYING;

DAUCUS CAROTA; SOLANUM TUBEROSUM;

EID: 34848849853     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/fbp07037     Document Type: Article

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