Citations (28)
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Read on this site (13)
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Mahmood Azam, Muhammad
Abdul Haq & Abid Hasnain. (2013) Osmotic Dehydration of Mango Cubes: Effect of Novel Gluten-Based Coating. Drying Technology 31:1, pages 120-127.
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Ciurzyńska Agnieszka & Lenart Andrzej. (2010) Structural Impact of Osmotically Pretreated Freeze-Dried Strawberries 0n Their Mechanical Properties. International Journal of Food Properties 13:5, pages 1134-1149.
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N. Tsenkova & Masaki Nakamura. (2001) CHARACTERIZATION OF OSMOTIC DEHYDRATION AND SWELLING OF APPLE TISSUES BY BIOELECTRICAL IMPEDANCE SPECTROSCOPY. Drying Technology 19:8, pages 1683-1695.
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M.
Shafiur Rahman, Shyam
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Articles from other publishers (15)
Maryam Mohammadkhani, Arash Koocheki & Mohebbat Mohebbi. (2024) Effect of Lepidium perfoliatum seed gum — Oleic acid emulsion coating on osmotic dehydration and subsequent air-drying of apple cubes. Progress in Organic Coatings 186, pages 107986.
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Ece GİRAY TUFAN, Alev AKPİNAR BORAZAN & Ömer Mete KOÇKAR. (2021) A Review on Edible Film and Coating Applications for Fresh and Dried Fruits and VegetablesTaze ve Kuru Meyve ve Sebzelerde Yenilebilir Film ve Kaplama Uygulamaları. Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi 8:2, pages 1073-1085.
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Hanna Kowalska, Agata Marzec, Ewa Domian, Jolanta Kowalska, Agnieszka Ciurzyńska & Sabina Galus. (2021) Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review. Comprehensive Reviews in Food Science and Food Safety 20:6, pages 5641-5674.
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Ahmad Etemadi, Reza Alizadeh & Mohammad Sirousazar. (2020) The Influence of Natural Basil Seed Gum Coats on the Kinetics of Osmotic Dehydration of Apple Rings. Food and Bioprocess Technology 13:9, pages 1505-1515.
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Kamilla Mendonça, Jefferson Correa, João Junqueira, Michel Angelis-Pereira & Marcelo Cirillo. (2017) Mass Transfer Kinetics of the Osmotic Dehydration of Yacon Slices with Polyols. Journal of Food Processing and Preservation 41:1, pages e12983.
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Alessandra Luzia Da Róz, Pricila Veiga-Santos, Adriane Medeiros Ferreira, Thaís Cristina Ribeiro Antunes, Fabio de Lima Leite, Fabio Minoru Yamaji & Antonio José Felix de Carvalho. (2016) Water Susceptibility and Mechanical Properties of Thermoplastic Starch–Pectin Blends Reactively Extruded with Edible Citric Acid. Materials Research 19:1, pages 138-142.
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Influence of Process Conditions on the Kinetics of the Osmotic Dehydration of Yacon (
Polymnia sonchifolia
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F. Jalaee, A. Fazeli, H. Fatemian & H. Tavakolipour. (2011) Mass transfer coefficient and the characteristics of coated apples in osmotic dehydrating. Food and Bioproducts Processing 89:4, pages 367-374.
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CHARANJIV SINGH, H.K. SHARMA & B.C. SARKAR. (2010) INFLUENCE OF PROCESS CONDITIONS ON THE MASS TRANSFER DURING OSMOTIC DEHYDRATION OF COATED PINEAPPLE SAMPLES. Journal of Food Processing and Preservation.
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Mya Mya Khin, Weibiao Zhou & Shi Yun Yeo. (2007) Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural properties. Journal of Food Engineering 81:3, pages 514-522.
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Nikolaos E Mavroudis, Petr Dejmek & Ingegerd Sjöholm. (2004) Osmotic-treatment-induced cell death and osmotic processing kinetics of apples with characterised raw material properties. Journal of Food Engineering 63:1, pages 47-56.
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