Effects of Edible Coatings on Convective Drying and Characteristics of the Dried Pineapple

Food and Bioprocess Technology

Volumn 8, Issue 7, 2015, Pages 1465-1475

  Silva, K S ^a   Garcia, C C ^b   Amado, L R ^a   Mauro, M A ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

Author keywords

Edible coating; Locust bean gum; Osmotic dehydration; Pectin; Whey protein isolate

Indexed keywords

ASCORBIC ACID; DEHYDRATION; DIFFUSION; DIFFUSION COATINGS; DIFFUSION IN LIQUIDS; DRYING; FOOD ADDITIVES; OSMOSIS; PROTEINS; SOLAR DRYERS; WATER TREATMENT;

EDIBLE COATING; LOCUST BEAN GUM; OSMOTIC DEHYDRATION; PECTIN; WHEY PROTEIN ISOLATE;

COATINGS;

ANANAS COMOSUS;

EID: 84930270964     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1495-y     Document Type: Article

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