Air-drying and osmotic dehydration of banana: their effects on changes of volatile components of dehydrated product
作者： Thi Minh Nguyen
DOI:
关键词:
摘要:
参考文章(100)
Jan Velíšek, Jan Pokorný, Jiří Davídek, Chemical Changes During Food Processing ,(1990)
M. S. Rahman, J. Lamb, Osmotic dehydration of pineapple. Journal of Food Science and Technology-mysore. ,vol. 27, pp. 150- 152 ,(1990)
Alfred Cresswell Hulme, The biochemistry of fruits and their products ,(1970)
J. G. Brennan, A. E. V. Lilly, J. R. Butters, N. D. Cowell, Food engineering operations. Food engineering operations.. ,(1969)
Nicolaos M. Panagiotou, Vaios T. Karathanos, Zacharias B. Maroulis, Mass transfer modelling of the osmotic dehydration of some fruits International Journal of Food Science and Technology. ,vol. 33, pp. 267- 284 ,(1998) , 10.1046/J.1365-2621.1998.00167.X
Tadeusz Kudra, Czesław Strumiłło, Drying: Principles, Applications and Design ,(1987)
Handbook of Industrial Drying CRC Press. ,(2006) , 10.1201/9781420017618
Don Wesley Green, James O Maloney, Robert Howard Perry, Perry's Chemical Engineers' Handbook ,(2007)
Marshall J. Myers, Phillip Issenberg, Emily L. Wick, l-Leucine as a precursor of isoamyl alcohol and isoamyl acetate, volatile aroma constituents of banana fruit discs Phytochemistry. ,vol. 9, pp. 1693- 1700 ,(1970) , 10.1016/S0031-9422(00)85580-6
A C Jason, G R Peters, Analysis of bimodal diffusion of water in fish muscle Journal of Physics D. ,vol. 6, pp. 512- 521 ,(1973) , 10.1088/0022-3727/6/4/316