Effect of sucrose and binary solution on osmotic dehydration of bell pepper (chilli) (Capsicum spp.) varieties

Journal of Food Science and Technology

Volumn 47, Issue 3, 2010, Pages 305-309

  Raji Abdul Ganiy, O ^a   Falade Kolawole, O ^a   Abimbolu Fadeke, W ^a  

^a UNIVERSITY OF IBADAN   (Nigeria)

Author keywords

Bell pepper; Capsicum; Chilli; Osmotic dehydration; Pretreatment; Quality retention

Indexed keywords

BELL PEPPERS; CAPSICUM; CHILLI; OSMOTIC DEHYDRATION; PRE-TREATMENT; QUALITY RETENTION;

BELLS; BINARY MIXTURES; DEWATERING; OSMOSIS; SUGAR (SUCROSE);

DEHYDRATION;

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM FRUTESCENS;

EID: 78149367750     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0048-7     Document Type: Article

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