Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydration

Food Chemistry

Volumn 144, Issue , 2014, Pages 18-25

  Nowacka, M ^a   Tylewicz, U ^b   Laghi, L ^b   Dalla Rosa, M ^b   Witrowa Rajchert, D ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Kiwifruit; Osmotic dehydration; Structure; TD NMR; Ultrasound; Water state

Indexed keywords

CYTOLOGY; MICROSTRUCTURE; NUCLEAR MAGNETIC RESONANCE; OSMOSIS; SCANNING ELECTRON MICROSCOPY; STRUCTURE (COMPOSITION); ULTRASONICS; WATER TREATMENT;

CROSS-SECTION AREA; EXTRACELLULAR SPACE; KIWIFRUITS; OSMOTIC DEHYDRATION; TIME DOMAIN NUCLEAR MAGNETIC RESONANCE; ULTRASOUND PRE TREATMENTS; ULTRASOUND TREATMENTS; WATER STATE;

DEHYDRATION;

WATER;

ARTICLE; DEGRADATION; DEHYDRATION; KIWIFRUIT; NUCLEAR MAGNETIC RESONANCE; OSMOSIS; PLANT TISSUE; TISSUE STRUCTURE; ULTRASOUND;

ACTINIDIA DELICIOSA;

KIWIFRUIT; OSMOTIC DEHYDRATION; STRUCTURE; TD-NMR; ULTRASOUND; WATER STATE;

ACTINIDIA; DESICCATION; FOOD PRESERVATION; FRUIT; OSMOSIS; ULTRASONICS; WATER;

EID: 84886437189     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.129     Document Type: Article

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