Osmotic dehydration assisted impregnation of curcuminoids in coconut slices

Journal of Food Engineering

Volumn 105, Issue 3, 2011, Pages 453-459

  Bellary, Ashwini N ^a   Sowbhagya, H B ^a   Rastogi, Navin K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Coconut; Curcuminoids; Diffusion; Mass transfer; Osmotic dehydration

Indexed keywords

BISDEMETHOXYCURCUMIN; CELL STRUCTURE; COCONUT; CURCUMIN; CURCUMINOIDS; DEMETHOXYCURCUMIN; DIFFUSION COEFFICIENTS; FUNCTIONAL INGREDIENT; HPLC ANALYSIS; MATRIX; MICROSTRUCTURE EXAMINATION; OSMOTIC DEHYDRATION; OSMOTIC SOLUTIONS; OSMOTIC TREATMENT; SOLID MASS; ULTRASOUND TREATMENTS;

DERIVATIVES; DEWATERING; IMPREGNATION; MASS TRANSFER; MOISTURE; OSMOSIS; ULTRASONICS;

DEHYDRATION;

EID: 79955464090     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.03.002     Document Type: Article

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