Effect of Selected Pretreatments on Impregnation of Curcuminoids and Their Influence on Physico-chemical Properties of Raw Banana Slices

Food and Bioprocess Technology

Volumn 7, Issue 10, 2014, Pages 2803-2812

  Bellary, Ashwini N ^a   Rastogi, Navin K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Blanching; Curcuminoids; Osmotic dehydration; Raw banana; Ultrasound; Vacuum

Indexed keywords

BLANCHING; DEHYDRATION; GELATION; IMPREGNATION; OSMOSIS; SODIUM CHLORIDE; ULTRASONICS; VACUUM;

COMBINED TREATMENT; COMPRESSIVE FORCES; CURCUMINOIDS; FUNCTIONAL INGREDIENT; OSMOTIC DEHYDRATION; RAW BANANA; SOLUTION CONCENTRATION; SONICATION TREATMENT;

FRUITS;

EID: 84920254809     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1312-z     Document Type: Article

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