Wykorzystanie potencjału odwadniania osmotycznego i prozdrowotnych właściwości owoców w kreowaniu nowych produktów spożywczych
作者： K. Czajkowska , J. Cichowska , M. Hankus , H. Kowalska
DOI:
关键词:
摘要:
参考文章(28)
Rubén O. Morawicki, Handbook of Sustainability for the Food Sciences ,(2012)
Lina Vanessa Ruiz A., Gloria Carmenza Rodríguez D. L. P., Claudia Liliana Zuluaga G., Luisa Fernanda Puerta P., PHYSICOCHEMICAL PARAMETERS ASSESSMENT IN BANANA FRYING OSMODESHIDRATADO Biotecnología en el Sector Agropecuario y Agroindustrial. ,vol. 11, pp. 123- 129 ,(2013)
M.E. MARTÍN-ESPARZA, I. ESCRICHE, L. PENAGOS, N. MARTÍNEZ-NAVARRETE, QUALITY STABILITY ASSESSMENT OF A STRAWBERRY‐GEL PRODUCT DURING STORAGE Journal of Food Process Engineering. ,vol. 34, pp. 204- 223 ,(2011) , 10.1111/J.1745-4530.2008.00349.X
Ashwini N Bellary, AR Indiramma, Maya Prakash, Revathy Baskaran, Navin K Rastogi, None, Anthocyanin infused watermelon rind and its stability during storage Innovative Food Science and Emerging Technologies. ,vol. 33, pp. 554- 562 ,(2016) , 10.1016/J.IFSET.2015.10.010
Anna Kucner, , Agnieszka Papiewska, Robert Klewicki, Michał Sójka, Elżbieta Klewicka, , Influence of thermal treatment on the stability of phenolic compounds and the microbiological quality of sucrose solution following osmotic dehydration of highbush blueberry fruits. Acta Scientiarum Polonorum Technologia Alimentaria. ,vol. 13, pp. 79- 88 ,(2014) , 10.17306/J.AFS.2014.1.7
Chetan A Nayak, Navin K Rastogi, None, Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying Drying Technology. ,vol. 28, pp. 1396- 1404 ,(2010) , 10.1080/07373937.2010.482705
Ashwini N Bellary, Navin K Rastogi, None, Effect of hypotonic and hypertonic solutions on impregnation of curcuminoids in coconut slices Innovative Food Science and Emerging Technologies. ,vol. 16, pp. 33- 40 ,(2012) , 10.1016/J.IFSET.2012.04.003
E. Betoret, N. Betoret, A. Arilla, M. Bennár, C. Barrera, P. Codoñer, P. Fito, No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori Journal of Food Engineering. ,vol. 110, pp. 289- 293 ,(2012) , 10.1016/J.JFOODENG.2011.04.027
Marco Dalla Rosa, Francois Giroux, Osmotic treatments (OT) and problems related to the solution management Journal of Food Engineering. ,vol. 49, pp. 223- 236 ,(2001) , 10.1016/S0260-8774(00)00216-8
M.K Krokida, V Oreopoulou, Z.B Maroulis, D Marinos-Kouris, Effect of osmotic dedydration pretreatment on quality of french fries Journal of Food Engineering. ,vol. 49, pp. 339- 345 ,(2001) , 10.1016/S0260-8774(00)00232-6