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Drying Technology
An International Journal
Volume 25, 2007 - Issue 9
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Original Articles

Effect of Sugar Pretreatment on Quality of Dehydrated Cabbage

Cao Hui State Laboratory of Food Science and Technology, Southern Yangtze University, Wuxi, Jiangsu, China
,
Min Zhang State Laboratory of Food Science and Technology, Southern Yangtze University, Wuxi, Jiangsu, China; School of Food Science and Technology, Southern Yangtze University, Wuxi, ChinaCorrespondence[email protected]
,
Xu Duan School of Food Science and Technology, Southern Yangtze University, Wuxi, China
,
Chunhua Zhang State Laboratory of Food Science and Technology, Southern Yangtze University, Wuxi, Jiangsu, China
&
Jincai Sun Haitong Food Group Ltd. Co., Zhejiang, Cixi, China
Pages 1545-1549 | Published online: 10 Sep 2007

Citations (4)

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Read on this site (3)

Min Zhang & Hao Jiang. (2014) Recent Food Drying R&D at Jiangnan University: An Overview. Drying Technology 32:15, pages 1743-1750.
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Sílvia Pimentel Marconi Germer, Marlene Rita de Queiroz, José Maurício Aguirre, Shirley Aparecida Berbari & Neliane Ferraz de Arruda Silveira. (2012) Reuse of Sucrose Syrup in the Osmotic Dehydration of Peaches. Drying Technology 30:14, pages 1532-1540.
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Pheeraya Chottamom, Radda Kongmanee, Chatree Manklang & Somchart Soponronnarit. (2012) Effect of Osmotic Treatment on Drying Kinetics and Antioxidant Properties of Dried Mulberry. Drying Technology 30:1, pages 80-87.
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Articles from other publishers (1)

Jatindra SahuChung Law, Wan Daud & Arun Mujumdar. 2014. Introduction to Advanced Food Process Engineering. Introduction to Advanced Food Process Engineering 31 78 .

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