Zobrazeno 1 - 7
of 7
pro vyhledávání: '"OBAFEMI IBITAYO OBAJEMIHI"'
Autor:
JOSHUA OLANREWAJU OLAOYE, MAYOWA SAHEED SANUSI, TIMOTHY DENEN AKPENPUUN, KAYODE MURITALA SALAWU, ADEOLA AKOREDE ASIPA, DANIEL OLUWASEGUN DIKKO, OBAFEMI IBITAYO OBAJEMIHI
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 2, Pp 187-194 (2019)
This study was conducted to determine the effect of osmotic pre-drying treatment on the vitamin C content of Hausa variety of tomato. The tomatoes used were sliced to a uniform diameter of 10 mm, deseeded and then osmotically pre-treated with sugar a
Externí odkaz:
https://doaj.org/article/55d4aeb7176e41b6b61ab463d3612f94
Publikováno v:
Critical reviews in food science and nutrition.
Infrared drying (IRD) is considered an innovative drying solution for the food industry with advantages of energy-saving potentials, reduced drying time and production cost-effectiveness. However, IRD also suffers from drawbacks such as weak penetrat
Publikováno v:
Food Chemistry. 406:134995
The effects of pretreatments using plasma functionalized water (PW), osmodehydration (OD), and combined plasma functionalized water and osmodehydration (PO) on the drying characteristics, physicochemical and bioactive components of tomato slices duri
Publikováno v:
Journal of Food Processing and Preservation. 45
This study was carried out to understand the moisture transfer behavior of tomato fruits subjected to pre-drying and drying processes. Effects of variety and process conditions on the moisture ratio (MR) and effective moisture diffusivity (Deff) of t
Autor:
Joshua Olanrewaju Olaoye1 jolanoye@unilorin.edu.ng, Obafemi Ibitayo Obajemihi1
Publikováno v:
Ukrainian Food Journal. 2017, Vol. 6 Issue 2, p345-352. 8p.
Publikováno v:
Ukrainian Food Journal. 6:345-352
Publikováno v:
Ukrainian Journal of Food Science. 4