Study on prestabilization of pumpkin (Cucurbita moschata) by osmotic dehydration in quaternary complex solution

Journal of Food Process Engineering

Volumn 34, Issue 2, 2011, Pages 398-413

  Derossi, A ^a   De Pilli, T ^a   Giuliani, R ^a   Orlando, I ^b   Palmieri, L ^b   Severini, C ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CLOSTRIDIUM BOTULINUM; CLOSTRIDIUM PERFRINGENS; COLOR DEGRADATION; CUCURBITA MOSCHATA; INDEPENDENT VARIABLES; INDUSTRIAL PROCESSS; OSMOTIC DEHYDRATION; OSMOTIC TREATMENT; PRE-STABILIZATION; QUATERNARY COMPLEXES; RESPONSE-SURFACE METHODOLOGY; SENSORY CHARACTERISTICS; SHELF LIFE; SPORE GERMINATION; WATER ACTIVITY;

DEHYDRATION; OSMOSIS;

CLOSTRIDIUM;

CLOSTRIDIUM BOTULINUM; CLOSTRIDIUM PERFRINGENS; CUCURBITA MOSCHATA;

EID: 79953217704     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00364.x     Document Type: Article

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