Evaluation and modelling of osmotic pre-treatment of peach using alternative agents in a multiple-component solution.

Dermesonlouoglou, Efimia K; Giannakourou, Maria C

Dermesonlouoglou, Efimia K; Giannakourou, Maria C.

Afiliación

Dermesonlouoglou EK; Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece.
Giannakourou MC; Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece.

J Sci Food Agric ; 99(3): 1240-1249, 2019 Feb.

Article en En | MEDLINE | ID: mdl-30066457

Asunto(s)

Conservación de Alimentos/métodos; Prunus persica/química; Color; Frutas/química; Ósmosis; Temperatura; Agua/análisis

Palabras clave

Prunus persica; glycerol; mass transfer; mathematical modelling; osmosis; quality

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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Prunus persica / Conservación de Alimentos Tipo de estudio: Evaluation_studies / Prognostic_studies Idioma: En Año: 2019 Tipo del documento: Article

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