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Drying Technology
An International Journal
Volume 25, 2007 - Issue 11
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Original Articles

Mass Transfer during Osmotic Dehydration in a Multicomponent Solution Rich in Grape Phenolics with Antioxidant Activity

A. Rózek Unitat d'Enologia del CeRTA (Generalitat de Catalunya), Departament d'Enginyeria Química, Universitat Rovira i Virgili, Tarragona, Spain
,
I. Achaerandio Unitat d'Enologia del CeRTA (Generalitat de Catalunya), Departament d'Enginyeria Química, Universitat Rovira i Virgili, Tarragona, Spain
,
C. Güell Unitat d'Enologia del CeRTA (Generalitat de Catalunya), Departament d'Enginyeria Química, Universitat Rovira i Virgili, Tarragona, Spain
,
F. López Unitat d'Enologia del CeRTA (Generalitat de Catalunya), Departament d'Enginyeria Química, Universitat Rovira i Virgili, Tarragona, Spain
&
M. Ferrando Unitat d'Enologia del CeRTA (Generalitat de Catalunya), Departament d'Enginyeria Química, Universitat Rovira i Virgili, Tarragona, SpainCorrespondence[email protected]
Pages 1847-1855 | Published online: 07 Nov 2007

Citations (7)

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Ashwini N. Bellary & Navin K. Rastogi. (2016) Ways and Means for the Infusion of Bioactive Constituents in Solid Foods. Critical Reviews in Food Science and Nutrition 56:7, pages 1126-1145.
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Articles from other publishers (6)

Maria C. Giannakourou, Natalia Stavropoulou, Theofania Tsironi, Vladimiros Lougovois, Vassiliki Kyrana, Spyros J. Konteles & Vassilia J. Sinanoglou. (2023) Application of hurdle technology for the shelf life extension of European eel (Anguilla anguilla) fillets. Aquaculture and Fisheries 8:4, pages 393-402.
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Maria C. Giannakourou, Stylianos Poulis, Spyridon J. Konteles, Akrivi Dipla, Vladimiros P. Lougovois, Vassiliki Kyrana, Charalampos Proestos & Vassilia J. Sinanoglou. (2021) Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets. Molecules 26:9, pages 2727.
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Ashwini N. Bellary, A.R. Indiramma, Maya Prakash, Revathy Baskaran & Navin K. Rastogi. (2016) Anthocyanin infused watermelon rind and its stability during storage. Innovative Food Science & Emerging Technologies 33, pages 554-562.
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Ashwini N. Bellary, H.B. Sowbhagya & Navin K. Rastogi. (2011) Osmotic dehydration assisted impregnation of curcuminoids in coconut slices. Journal of Food Engineering 105:3, pages 453-459.
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Montserrat Ferrando, Aleksandra Rózek, Isabel Achaerandio & Carme Güell. (2011) Grape phenolic infusion into solid foods: studies on mass transfer and antioxidant capacity. Procedia Food Science 1, pages 1494-1501.
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Aleksandra Rózek, Isabel Achaerandio, Carme Güell, Francisco López & Montse Ferrando. (2009) Grape phenolic impregnation by osmotic treatment: Influence of osmotic agent on mass transfer and product characteristics. Journal of Food Engineering 94:1, pages 59-68.
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