228 related articles for article (PubMed ID: 15498696)
1. Present and future in process control and optimization of osmotic dehydration. From unit operation to innovative combined process: an overview.
Torreggiani D; Bertolo G
Adv Food Nutr Res; 2004; 48():173-238. PubMed ID: 15498696
[No Abstract] [Full Text] [Related]
2. Methods to increase the rate of mass transfer during osmotic dehydration of foods.
Chwastek A
Acta Sci Pol Technol Aliment; 2014; 13(4):341-350. PubMed ID: 28067476
[TBL] [Abstract][Full Text] [Related]
3. Use of osmotic dehydration to improve fruits and vegetables quality during processing.
Maftoonazad N
Recent Pat Food Nutr Agric; 2010 Nov; 2(3):233-42. PubMed ID: 20858191
[TBL] [Abstract][Full Text] [Related]
4. Changes in apple liquid phase concentration throughout equilibrium in osmotic dehydration.
Barat JM; Barrera C; Frías JM; Fito P
J Food Sci; 2007 Mar; 72(2):E85-93. PubMed ID: 17995838
[TBL] [Abstract][Full Text] [Related]
5. Solute Transfer in Osmotic Dehydration of Vegetable Foods: A Review.
Muñiz-Becerá S; Méndez-Lagunas LL; Rodríguez-Ramírez J
J Food Sci; 2017 Oct; 82(10):2251-2259. PubMed ID: 28877345
[TBL] [Abstract][Full Text] [Related]
6. [Acceleration of osmotic dehydration process through ohmic heating of foods: raspberries (Rubus idaeus)].
Simpson RR; Jiménez MP; Carevic EG; Grancelli RM
Arch Latinoam Nutr; 2007 Jun; 57(2):192-5. PubMed ID: 17992985
[TBL] [Abstract][Full Text] [Related]
7. Use of spent osmotic solutions for the production of fructooligosaccharides by Aspergillus oryzae N74.
Ruiz Y; Klotz B; Serrato J; Guio F; Bohórquez J; Sánchez OF
Food Sci Technol Int; 2014 Jul; 20(5):365-72. PubMed ID: 23744119
[TBL] [Abstract][Full Text] [Related]
8. True density and apparent density during the drying process for vegetables and fruits: a review.
Rodríguez-Ramírez J; Méndez-Lagunas L; López-Ortiz A; Torres SS
J Food Sci; 2012 Dec; 77(12):R146-54. PubMed ID: 23170871
[TBL] [Abstract][Full Text] [Related]
9. Optimisation of ultrasound-assisted osmotic dehydration of sweet potato (Ipomea batatas) using response surface methodology.
Oladejo AO; Ma H
J Sci Food Agric; 2016 Aug; 96(11):3688-93. PubMed ID: 26621787
[TBL] [Abstract][Full Text] [Related]
10. Recent development in osmotic dehydration of fruit and vegetables: a review.
Chandra S; Kumari D
Crit Rev Food Sci Nutr; 2015; 55(4):552-61. PubMed ID: 24915357
[TBL] [Abstract][Full Text] [Related]
11. Influence of thermal treatment on the stability of phenolic compounds and the microbiological quality of sucrose solution following osmotic dehydration of highbush blueberry fruits.
Kucner A; Papiewska A; Klewicki R; Sójka M; Klewicka E
Acta Sci Pol Technol Aliment; 2014; 13(1):79-88. PubMed ID: 24724213
[TBL] [Abstract][Full Text] [Related]
12. Recycling of osmotic solutions in microwave-osmotic dehydration: product quality and potential for creation of a novel product.
Wray D; Ramaswamy HS
J Sci Food Agric; 2016 Aug; 96(10):3515-23. PubMed ID: 26593746
[TBL] [Abstract][Full Text] [Related]
13. [Improved microbiological control over the products of sublimation drying].
Slovachevskaia EI; Stasiuk SN; Shenderovskaia LM
Vopr Pitan; 1988; (6):60-2. PubMed ID: 2976554
[TBL] [Abstract][Full Text] [Related]
14. Nutrient changes in food processing. A current review.
Nesheim RO
Fed Proc; 1974 Nov; 33(11):2267-9. PubMed ID: 4609808
[No Abstract] [Full Text] [Related]
15. Optimum condition of producing crisp osmotic banana using superheated steam puffing.
Tabtiang S; Prachayawarakorn S; Soponronnarit S
J Sci Food Agric; 2017 Mar; 97(4):1244-1251. PubMed ID: 27322686
[TBL] [Abstract][Full Text] [Related]
16. Microbiological aspects of thermally processed foods.
Gaze J
J Appl Microbiol; 2005; 98(6):1381-6. PubMed ID: 15916650
[No Abstract] [Full Text] [Related]
17. State of polyphenols in the drying process of fruits and vegetables.
McSweeney M; Seetharaman K
Crit Rev Food Sci Nutr; 2015; 55(5):660-9. PubMed ID: 24915359
[TBL] [Abstract][Full Text] [Related]
18. Mass transfer during osmotic dehydration and its effect on anthocyanin retention of microwave vacuum-dried blackberries.
Song C; Ma X; Li Z; Wu T; Raghavan GV; Chen H
J Sci Food Agric; 2020 Jan; 100(1):102-109. PubMed ID: 31436308
[TBL] [Abstract][Full Text] [Related]
19. Contamination of food plants and plant products with bacteria of public health significance.
Roberts D; Watson GN; Gilbert RJ
Soc Appl Bacteriol Symp Ser; 1982; (10):169-95. PubMed ID: 6285520
[No Abstract] [Full Text] [Related]
20. [Occurrence of pathogenic microorganisms in frozen fruit and vegetables].
Maleszewski J; Bachryj F; Borowiak M; Chybowska J; Cieslak E; Czarnowska W; Dziurowicz Z; Frasunkiewicz B; Górecka E; Juchnowicz I; Krezemińska B; Krzemionka R; Lewicka J; Lukawska Z; Maciaszek A; Stelmach W; Zerger S
Rocz Panstw Zakl Hig; 1976; 27(1):41-5. PubMed ID: 1251112
[No Abstract] [Full Text] [Related]
[Next] [New Search]