Properties of modified atmosphere heat pump dried foods
- 30 June 2006
- journal article
- Published by Elsevier BV in Journal of Food Engineering
- Vol. 74 (3), 392-401
- https://doi.org/10.1016/j.jfoodeng.2005.03.028
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assayNutrition Research, 2003
- Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storageFood Research International, 2002
- Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agentsFood Control, 2002
- Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservativesPostharvest Biology and Technology, 2002
- An investigation of antioxidant capacity of fruits in Singapore marketsFood Chemistry, 2002
- New hybrid drying technologies for heat sensitive foodstuffsTrends in Food Science & Technology, 2001
- Color and density of apple cubes dried in air and modified atmosphereInternational Journal of Food Properties, 1998
- Physical characteristics of dehydrated potatoes — Part IJournal of Food Engineering, 1997
- The biochemistry and control of enzymatic browningTrends in Food Science & Technology, 1995
- TOTAL POROSITY AND OPEN‐PORE POROSITY IN THE DRYING OF FRUITSJournal of Food Science, 1980