Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber

Innovative Food Science and Emerging Technologies

Volumn 9, Issue 4, 2008, Pages 542-549

  Dermesonlouoglou, Efimia K ^a   Pourgouri, Stella ^a   Taoukis, Petros S ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Colour; Cucumis sativus; Frozen storage; Mass transfer; Osmotic dehydration; Texture

Indexed keywords

CANNING; COLOR; DATA STORAGE EQUIPMENT; DEWATERING; DIFFERENCE EQUATIONS; DIFFERENTIATION (CALCULUS); FOOD PRESERVATION; FREEZING; OPTICAL PROPERTIES; OSMOSIS; TEXTURES;

ARRHENIUS EQUATIONS; COLOUR; COLOUR CHANGES; CRYOPROTECTION; CUCUMIS SATIVUS; FROZEN STORAGE; FUNCTIONAL PROPERTIES; IMPROVED STABILITY; INDUSTRIAL RELEVANCE; KINETIC STUDIES; MALTODEXTRIN; MASS TRANSFER; MILD TEMPERATURES; ORGANOLEPTIC QUALITIES; OSMOTIC DEHYDRATION; PRE TREATMENTS; PRE-FREEZING; SENSORY CHARACTERISTICS; SENSORY EVALUATIONS; SENSORY PROPERTIES; SHELF-LIFE; STORAGE PERIODS; TEMPERATURE DEPENDENCES; TEXTURE;

DEHYDRATION;

CUCUMIS SATIVUS;

EID: 49849086783     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.01.002     Document Type: Article

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