Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Juliana Mesquita Inácio"'
Publikováno v:
Brazilian Journal of Food Technology, Vol 22
Abstract Osmotic dehydration of kiwi was evaluated using 45, 55 and 65 °Brix sucrose solutions. Free moisture, water activity and solutes gain decreased in fruit during the process. Water loss rates were higher in the beginning of drying. Water acti
Externí odkaz:
https://doaj.org/article/101974557b2c4528ab0c18a4bae4a167
Publikováno v:
Brazilian Journal of Food Technology, Vol 22
Brazilian Journal of Food Technology, Volume: 22, Article number: e2018146, Published: 12 SEP 2019
Brazilian Journal of Food Technology v.22 2019
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 22, Article number: e2018146, Published: 12 SEP 2019
Brazilian Journal of Food Technology v.22 2019
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Osmotic dehydration of kiwi was evaluated using 45, 55 and 65 °Brix sucrose solutions. Free moisture, water activity and solutes gain decreased in fruit during the process. Water loss rates were higher in the beginning of drying. Water activity decr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80dfb45782b49c1bb1ec4410cbb73f28
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100448&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100448&lng=en&tlng=en