Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips

Journal of Food Science

Volumn 74, Issue 7, 2009, Pages

  Nunes, Yolanda ^a   Moreira, Rosana G ^a  

^a Texas A and M University   (United States)

Author keywords

De oiling; Deep fat frying; Osmotic dehydration; Quality

Indexed keywords

CAROTENOID; FOOD ADDITIVE; MALTODEXTRIN; POLYSACCHARIDE;

ARTICLE; CHEMISTRY; COOKING; DESICCATION; FAST FOOD; FRUIT; HUMAN; INSTRUMENTATION; MANGO; METHODOLOGY; OSMOLARITY; PIGMENTATION; QUALITY CONTROL; SENSATION; VACUUM;

CAROTENOIDS; COOKERY; DESICCATION; FAST FOODS; FOOD ADDITIVES; FRUIT; HUMANS; MANGIFERA; OSMOLAR CONCENTRATION; PIGMENTATION; POLYSACCHARIDES; QUALITY CONTROL; SENSATION; VACUUM;

MANGIFERA INDICA;

EID: 69749113395     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01257.x     Document Type: Article

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