메뉴 건너뛰기




Volumn 26, Issue 2, 2014, Pages 1063-1070

Osmotic dehydration of Kappaphycus alvarezii

Author keywords

Dietary fibre; Kappaphycus alvarezii; Na K ratio; Osmotic dehydration; Sensory evaluation; Solid gain; Water loss

Indexed keywords


EID: 84887365416     PISSN: 09218971     EISSN: 15735176     Source Type: Journal    
DOI: 10.1007/s10811-013-0182-5     Document Type: Article
Times cited : (10)

References (36)
  • 1
    • 85016701147 scopus 로고    scopus 로고
    • Preserving melon by osmotic dehydration in a ternary system
    • Aminzadeh R, Abarzani M, Sargolzaei J (2010) Preserving melon by osmotic dehydration in a ternary system. WASET 68:1327–1333
    • (2010) WASET , vol.68 , pp. 1327-1333
    • Aminzadeh, R.1    Abarzani, M.2    Sargolzaei, J.3
  • 2
    • 67349127237 scopus 로고    scopus 로고
    • AOAC International, Gaithersburg:
    • AOAC (2000) Official methods of analysis, 17th edn. AOAC International, Gaithersburg
    • (2000) Official methods of analysis
    • AOAC1
  • 3
    • 1642418990 scopus 로고    scopus 로고
    • Optimisation of osmotic dehydration of cashew apple (Anacardium occidentale L.) in sugar solutions
    • Azoubel PM, Murr FEX (2003) Optimisation of osmotic dehydration of cashew apple (Anacardium occidentale L.) in sugar solutions. Food Sci Technol Int 9:427–433
    • (2003) Food Sci Technol Int , vol.9 , pp. 427-433
    • Azoubel, P.M.1    Murr, F.E.X.2
  • 4
    • 0141990763 scopus 로고    scopus 로고
    • Mass transfer kinetics of osmotic dehydration of cherry tomato
    • Azoubel PM, Murr FEX (2004) Mass transfer kinetics of osmotic dehydration of cherry tomato. J Food Eng 61:291–295
    • (2004) J Food Eng , vol.61 , pp. 291-295
    • Azoubel, P.M.1    Murr, F.E.X.2
  • 6
    • 8344225308 scopus 로고    scopus 로고
    • Physical and chemical changes induced by osmotic dehydration in plant tissues
    • Chiralt A, Talens P (2005) Physical and chemical changes induced by osmotic dehydration in plant tissues. J Food Eng 67:167–177
    • (2005) J Food Eng , vol.67 , pp. 167-177
    • Chiralt, A.1    Talens, P.2
  • 9
    • 75249085077 scopus 로고    scopus 로고
    • Effect of temperature and cultivar on polyphenol retention and mass transfer during osmotic dehydration of apples
    • COI: 1:CAS:528:DC%2BD1MXhsFShsrvI, PID: 19954217
    • Devic E, Guyot S, Daudin J-D, Bonazzi C (2010) Effect of temperature and cultivar on polyphenol retention and mass transfer during osmotic dehydration of apples. J Agric Food Chem 58:606–614
    • (2010) J Agric Food Chem , vol.58 , pp. 606-614
    • Devic, E.1    Guyot, S.2    Daudin, J.-D.3    Bonazzi, C.4
  • 10
    • 34147219282 scopus 로고    scopus 로고
    • Regulation (EC) no. 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods
    • European Commission (2006) Regulation (EC) no. 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. OJEU L404:9–25
    • (2006) OJEU , vol.L404 , pp. 9-25
    • European Commission1
  • 11
    • 33846226667 scopus 로고    scopus 로고
    • Kinetics of mass transfer, and colour changes during osmotic dehydration of watermelon
    • Falade KO, Igbeka JC, Ayanwuyi FA (2007) Kinetics of mass transfer, and colour changes during osmotic dehydration of watermelon. J Food Eng 80:979–985
    • (2007) J Food Eng , vol.80 , pp. 979-985
    • Falade, K.O.1    Igbeka, J.C.2    Ayanwuyi, F.A.3
  • 12
    • 14044259937 scopus 로고    scopus 로고
    • Changes in calpain and calpastatin activities of osmotically dehydrated bovine muscle during storage after treatment with calcium
    • COI: 1:CAS:528:DC%2BD2MXhvVCqsr4%3D, PID: 22063280
    • Gerelt B, Rusman H, Nishiumi T, Suzuki A (2005) Changes in calpain and calpastatin activities of osmotically dehydrated bovine muscle during storage after treatment with calcium. Meat Sci 70:55–61
    • (2005) Meat Sci , vol.70 , pp. 55-61
    • Gerelt, B.1    Rusman, H.2    Nishiumi, T.3    Suzuki, A.4
  • 13
    • 0037410044 scopus 로고    scopus 로고
    • Influence of sucrose solution concentration on kinetics and yield during osmotic hydration of mango
    • Giraldo G, Talens P, Fito P, Chiralt A (2003) Influence of sucrose solution concentration on kinetics and yield during osmotic hydration of mango. J Food Eng 58:33–43
    • (2003) J Food Eng , vol.58 , pp. 33-43
    • Giraldo, G.1    Talens, P.2    Fito, P.3    Chiralt, A.4
  • 14
    • 67349260417 scopus 로고    scopus 로고
    • A comprehensive review on salt and health and current experience of worldwide salt reduction programmes
    • COI: 1:STN:280:DC%2BD1MzktFCktQ%3D%3D, PID: 19110538
    • He FJ, MacGregor GA (2009) A comprehensive review on salt and health and current experience of worldwide salt reduction programmes. J Hum Hypertens 23:363–384
    • (2009) J Hum Hypertens , vol.23 , pp. 363-384
    • He, F.J.1    MacGregor, G.A.2
  • 15
    • 85016680646 scopus 로고    scopus 로고
    • ISO (2006) ISO 8587: sensory analysis—methodology—ranking
    • ISO (2006) ISO 8587: sensory analysis—methodology—ranking
  • 17
    • 77957141012 scopus 로고    scopus 로고
    • Marine foods as functional ingredients in bakery and pasta products
    • Kadam SU, Prabhasankar P (2010) Marine foods as functional ingredients in bakery and pasta products. Food Res Int 43:1975–1980
    • (2010) Food Res Int , vol.43 , pp. 1975-1980
    • Kadam, S.U.1    Prabhasankar, P.2
  • 18
    • 0342484493 scopus 로고    scopus 로고
    • Modelling of mass transfer during osmotic dehydration of apples
    • Kaymak-Ertekin F, Sultanoğlu M (2000) Modelling of mass transfer during osmotic dehydration of apples. J Food Eng 46:243–250
    • (2000) J Food Eng , vol.46 , pp. 243-250
    • Kaymak-Ertekin, F.1    Sultanoğlu, M.2
  • 19
    • 33750203003 scopus 로고    scopus 로고
    • Impact of process condition and coatings on the dehydration efficiency and cellular structure of apple tissue during osmotic dehydration
    • Khin MM, Zhou W, Perera CO (2006) Impact of process condition and coatings on the dehydration efficiency and cellular structure of apple tissue during osmotic dehydration. J Food Eng 79:817–827
    • (2006) J Food Eng , vol.79 , pp. 817-827
    • Khin, M.M.1    Zhou, W.2    Perera, C.O.3
  • 20
    • 41149120978 scopus 로고    scopus 로고
    • Intelligent sensory evaluation of industrial products for exploiting consumer's preference
    • Koehl L, Zeng X, Zhou B, Ding Y (2008) Intelligent sensory evaluation of industrial products for exploiting consumer's preference. Math Comput Simul 77:522–530
    • (2008) Math Comput Simul , vol.77 , pp. 522-530
    • Koehl, L.1    Zeng, X.2    Zhou, B.3    Ding, Y.4
  • 22
    • 0001602951 scopus 로고
    • Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake
    • Lazarides HN, Katsanides E, Nicolaides A (1995) Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake. J Food Eng 25:151–166
    • (1995) J Food Eng , vol.25 , pp. 151-166
    • Lazarides, H.N.1    Katsanides, E.2    Nicolaides, A.3
  • 23
    • 0031074952 scopus 로고    scopus 로고
    • Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing
    • Lazarides HN, Gekas V, Mavroudis N (1997) Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing. J Food Eng 31:315–324
    • (1997) J Food Eng , vol.31 , pp. 315-324
    • Lazarides, H.N.1    Gekas, V.2    Mavroudis, N.3
  • 24
    • 80052880244 scopus 로고    scopus 로고
    • Osmo-dehydration pretreatment for drying of pumpkin slice
    • COI: 1:CAS:528:DC%2BC38Xhslejtbs%3D
    • Lee JS, Lim LS (2011) Osmo-dehydration pretreatment for drying of pumpkin slice. Int Food Res J 18:1223–1230
    • (2011) Int Food Res J , vol.18 , pp. 1223-1230
    • Lee, J.S.1    Lim, L.S.2
  • 25
    • 0036632088 scopus 로고    scopus 로고
    • Position of the American Dietetic Association: health implications of dietary fiber
    • PID: 12146567
    • Marlett JA, McBurney MI, Slavin JL (2002) Position of the American Dietetic Association: health implications of dietary fiber. J Am Diet Assoc 102:993–1000
    • (2002) J Am Diet Assoc , vol.102 , pp. 993-1000
    • Marlett, J.A.1    McBurney, M.I.2    Slavin, J.L.3
  • 26
    • 48349146733 scopus 로고    scopus 로고
    • Antioxidant activities and phenolics content of eight species of seaweeds from north Borneo
    • COI: 1:CAS:528:DC%2BD1cXptVyhsLY%3D
    • Matanjun P, Mohamed S, Mustapha NM, Muhammad K, Ming CH (2008) Antioxidant activities and phenolics content of eight species of seaweeds from north Borneo. J Appl Phycol 20:367–373
    • (2008) J Appl Phycol , vol.20 , pp. 367-373
    • Matanjun, P.1    Mohamed, S.2    Mustapha, N.M.3    Muhammad, K.4    Ming, C.H.5
  • 27
    • 67349168132 scopus 로고    scopus 로고
    • Nutrient content of tropical edible seaweeds, Eucheuma cottonii, Caulerpa lentillifera and Sargassum polycystum
    • COI: 1:CAS:528:DC%2BD1MXisFSntrY%3D
    • Matanjun P, Mohamed S, Mustapha NM, Muhammad K (2009) Nutrient content of tropical edible seaweeds, Eucheuma cottonii, Caulerpa lentillifera and Sargassum polycystum. J Appl Phycol 21:75–80
    • (2009) J Appl Phycol , vol.21 , pp. 75-80
    • Matanjun, P.1    Mohamed, S.2    Mustapha, N.M.3    Muhammad, K.4
  • 29
    • 3843084869 scopus 로고    scopus 로고
    • Optimal operating conditions calculation for a port meat dehydration–impregnation-soaking process
    • COI: 1:CAS:528:DC%2BD2cXmtFCntrs%3D
    • Olmos A, Trelea IC, Poligné I, Collignan A, Broyart B, Trystram G (2004) Optimal operating conditions calculation for a port meat dehydration–impregnation-soaking process. LWT Food Sci Technol 37:763–770
    • (2004) LWT Food Sci Technol , vol.37 , pp. 763-770
    • Olmos, A.1    Trelea, I.C.2    Poligné, I.3    Collignan, A.4    Broyart, B.5    Trystram, G.6
  • 30
    • 84856827271 scopus 로고    scopus 로고
    • Factors affecting mass transfer during osmotic dehydration of fruits
    • COI: 1:CAS:528:DC%2BC38Xhsleitrg%3D
    • Phisut N (2012) Factors affecting mass transfer during osmotic dehydration of fruits. Int Food Res J 19:7–18
    • (2012) Int Food Res J , vol.19 , pp. 7-18
    • Phisut, N.1
  • 31
    • 58149234994 scopus 로고    scopus 로고
    • Application of diffusive and empirical models to hydration, dehydration and salt gain during osmotic treatment of chicken breast cuts
    • Schmidt FC, Carciofi BAM, Laurindo JB (2009) Application of diffusive and empirical models to hydration, dehydration and salt gain during osmotic treatment of chicken breast cuts. J Food Eng 91:553–559
    • (2009) J Food Eng , vol.91 , pp. 553-559
    • Schmidt, F.C.1    Carciofi, B.A.M.2    Laurindo, J.B.3
  • 32
    • 33749399283 scopus 로고    scopus 로고
    • Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes
    • COI: 1:CAS:528:DC%2BD2sXit1Gitr8%3D
    • Singh B, Kumar A, Gupta AK (2007) Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes. J Food Eng 79:471–480
    • (2007) J Food Eng , vol.79 , pp. 471-480
    • Singh, B.1    Kumar, A.2    Gupta, A.K.3
  • 33
    • 71749104303 scopus 로고    scopus 로고
    • Salt intake, stroke, and cardiovascular disease: meta-analysis of prospective studies
    • Strazzullo P, D'Elia L, Kandala N-B, Cappuccio FP (2009) Salt intake, stroke, and cardiovascular disease: meta-analysis of prospective studies. Br Med J 339:b4567
    • (2009) Br Med J , vol.339 , pp. 4567
    • Strazzullo, P.1    D'Elia, L.2    Kandala, N.-B.3    Cappuccio, F.P.4
  • 34
    • 78449253789 scopus 로고    scopus 로고
    • Optimization of some process variables in mass transfer kinetics of osmotic dehydration of pineapple slices
    • Suresh Kumar P, Devi P (2011) Optimization of some process variables in mass transfer kinetics of osmotic dehydration of pineapple slices. Int Food Res J 18:221–238
    • (2011) Int Food Res J , vol.18 , pp. 221-238
    • Suresh Kumar, P.1    Devi, P.2
  • 35
    • 84872672207 scopus 로고    scopus 로고
    • Mineral determination and anti-LDL oxidation activity of sweet potato (Ipomoea batatas L.) leaves
    • COI: 1:CAS:528:DC%2BC3sXis1GksLk%3D
    • Taira J, Taira K, Ohmine W, Nagata J (2013) Mineral determination and anti-LDL oxidation activity of sweet potato (Ipomoea batatas L.) leaves. J Food Compos Anal 29:117–125
    • (2013) J Food Compos Anal , vol.29 , pp. 117-125
    • Taira, J.1    Taira, K.2    Ohmine, W.3    Nagata, J.4
  • 36
    • 79952037282 scopus 로고    scopus 로고
    • Sodium and potassium in composite food samples from the Canadian Total Diet Study
    • COI: 1:CAS:528:DC%2BC3MXjs12itr0%3D
    • Tanase CM, Griffin P, Koski KG, Cooper MJ, Cockell KA (2011) Sodium and potassium in composite food samples from the Canadian Total Diet Study. J Food Compos Anal 24:237–243
    • (2011) J Food Compos Anal , vol.24 , pp. 237-243
    • Tanase, C.M.1    Griffin, P.2    Koski, K.G.3    Cooper, M.J.4    Cockell, K.A.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.