Influence of osmotic dehydration on texture, respiration and microbial stability of apple slices (Var. Granny Smith)

Journal of Food Engineering

Volumn 91, Issue 1, 2009, Pages 1-9

  Castello M L ^a   Igual, M ^a   Fito, P J ^a   Chiralt, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Apple; Calcium; Microbiology; Osmodehydration; Respiration; Texture; Vacuum impregnation

Indexed keywords

ATMOSPHERIC PRESSURE; CALCIUM; CALCIUM ALLOYS; CONCENTRATION (PROCESS); DEWATERING; FRUITS; KETONES; MECHANICAL PROPERTIES; OSMOSIS; OXYGEN; TEXTURES; VACUUM; VACUUM TECHNOLOGY;

APPLE; APPLE SLICES; GREAT-ER; MECHANICAL PARAMETERS; MICROBIAL STABILITIES; OSMODEHYDRATION; OSMOTIC DEHYDRATIONS; OSMOTIC TREATMENTS; REDUCED OXYGENS; RESPIRATION; RESPIRATION RATES; SAMPLE CONCENTRATIONS; VACUUM IMPREGNATION; VACUUM PULSES;

DEHYDRATION;

MALUS X DOMESTICA;

EID: 55049122010     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.07.025     Document Type: Article

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