OPTIMIZATION OF PROCESS PARAMETERS FOR THE OSMOTIC DEHYDRATION OF BEETROOT IN SUGAR SOLUTION
- 8 June 2011
- journal article
- Published by Wiley in Journal of Food Process Engineering
- Vol. 34 (3), 804-825
- https://doi.org/10.1111/j.1745-4530.2009.00436.x
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
- Statistical optimization of process parameters on biohydrogen production from glucose by Clostridium sp. Fanp2Bioresource Technology, 2008
- OPTIMIZATION OF OSMOTIC DEHYDRATION PROCESS OF CARROT CUBES IN SUCROSE SOLUTIONJournal of Food Process Engineering, 2008
- Optimization of processing parameters for the mycelial growth and extracellular polysaccharide production by Boletus spp. ACCC 50328Process Biochemistry, 2005
- Response surface methodological study on lipase-catalyzed synthesis of amino acid surfactantsProcess Biochemistry, 2004
- Modelling of the acidification process and rheological properties of milk fermented with a yogurt starter culture using response surface methodologyFood Chemistry, 2003
- The influence of medium design on lovastatin production and pellet formation with a high-producing mutant of Aspergillus terreus in submerged culturesProcess Biochemistry, 2003
- Osmotic Dehydration Behavior of Red Paprika (Capsicum Annuum L.)Journal of Food Science, 2002
- Osmotic Concentration of Green Beans Prior to FreezingJournal of Food Science, 1991
- MASS TRANSFER IN PLANT MATERIALS IN CONTACT WITH AQUEOUS SOLUTIONS of ETHANOL and SODIUM CHLORIDE: EQUILIBRIUM DATAJournal of Food Process Engineering, 1989
- Optimization of Carrot Dehydration Process using Response Surface MethodologyJournal of Food Science, 1989