Effect of Carboxylmethyl Cellulose Coating and Osmotic Dehydration on Freeze Drying Kinetics of Apple Slices.

Autor: Rahimi J; Department of Bioresource Engineering, McGill University, 21111 Rue Lakeshore, Sainte-Anne-de-Bellevue, Quebec, H9X 3V9, Canada. jamshid.rahimi@mail.mcgill.ca., Singh A; Department of Bioresource Engineering, McGill University, 21111 Rue Lakeshore, Sainte-Anne-de-Bellevue, Quebec, H9X 3V9, Canada. ashutosh.singh@mail.mcgill.ca., Adewale PO; Department of Bioresource Engineering, McGill University, 21111 Rue Lakeshore, Sainte-Anne-de-Bellevue, Quebec, H9X 3V9, Canada. peter.adewale@mail.mcgill.ca., Adedeji AA; Department of Bioresource Engineering, McGill University, 21111 Rue Lakeshore, Sainte-Anne-de-Bellevue, Quebec, H9X 3V9, Canada. akinbode.adedeji@mail.mcgill.ca., Ngadi MO; Department of Bioresource Engineering, McGill University, 21111 Rue Lakeshore, Sainte-Anne-de-Bellevue, Quebec, H9X 3V9, Canada. michael.ngadi@mcgill.ca., Raghavan V; Department of Bioresource Engineering, McGill University, 21111 Rue Lakeshore, Sainte-Anne-de-Bellevue, Quebec, H9X 3V9, Canada. vijaya.raghavan@mcgill.ca.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2013 May 21; Vol. 2 (2), pp. 170-182. Date of Electronic Publication: 2013 May 21.