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SílviaP. M. Germer, CristhianeC. Ferrari, JuliaP. Lancha, ShirleyA. G. Berbari, SandraM. Carmello-Guerreiro & CristianeR. G. Ruffi. (2014) Influence of Processing Additives on the Quality and Stability of Dried Papaya Obtained by Osmotic Dehydration and Conventional Air Drying. Drying Technology 32:16, pages 1956-1969.
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Juan Rodríguez-Ramírez, Josué Barragán-Iglesias, Atenea J. Ramírez-Palma & Lilia L. Méndez-Lagunas. (2023) Effect of Calcium and Osmotic Pretreatments on Mass Transfer and Texture Parameters during Processing of Chilacayote (Cucurbita ficifolia Bouché). Journal of Food Processing and Preservation 2023, pages 1-14.
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Navin K. Rastogi. 2023. Drying Technology in Food Processing. Drying Technology in Food Processing
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Camilo Andrés Reyes-Alvarez, Juliana Gamboa-Santos & María Cecilia Lanari. (2022) Optimization of the processing conditions for producing osmo-dehydrated arazá (Eugenia stipitata, McVaugh) and evaluation of its antioxidant content and activity. Journal of Berry Research 12:2, pages 149-164.
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Carolina Perdomo Lamilla, Sergio R. Vaudagna, Stella M. Alzamora, Marina Mozgovoj & Anabel Rodriguez. (2021) Effect of the high-pressure assisted-infusion processing on nutritional and antioxidant properties of mango cubes. Innovative Food Science & Emerging Technologies 71, pages 102725.
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María Florencia Kvapil, Silvia del Carmen Rodríguez, Ana Gabriela Qüesta & Rodolfo Horacio Mascheroni. (2020)
Evaluation of process conditions on osmotic dehydration and quality indexes of pumpkin (
Cucurbita moschata
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Silpa Vijay, Sruthi Vikraman, Priyanka Rose Mary, Attar Singh Chauhan & Mukesh Kapoor. (2020)
Osmotic infusion of
Lactiplantibacillus plantarum
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Carolina Perdomo Lamilla, Sergio R. Vaudagna, Mariana Cap & Anabel Rodriguez. (2020) Application of high pressure-assisted infusion treatment to mango pieces: Effect on quality properties. Innovative Food Science & Emerging Technologies 64, pages 102431.
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Sahylin Muñiz-Becerá, Lilia Leticia Méndez-Lagunas, Juan Rodríguez-Ramírez & Anabel López-Ortiz. (2020) Structural properties and solute transfer relationships during sucrose and stevia osmotic dehydration of apple. Journal of Food Measurement and Characterization 14:4, pages 2310-2319.
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P.R. Fernández, R.H. Mascheroni & L.A. Ramallo. (2019) Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution. Journal of Food Engineering 261, pages 150-157.
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E. Herman-Lara, J. Rodríguez-Miranda, B. Hernández-Santos, J. M. Juárez-Barrientos, I. Gallegos-Marín, D. Solís-Ulloa & C. E. Martínez-Sánchez. (2019) Influence of pretreatments on oil absorption of plantain and cassava chips. Journal of Food Science and Technology 56:4, pages 1909-1917.
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Joanna Cichowska & Hanna Kowalska. (2018) Effect of Osmotic Pre-treatment and Temperature Storage Conditions on Water Activity and Colour of Dried Apple. International Journal of Food Engineering 14:2.
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Silvia Tappi, Maria A. Mauro, Urszula Tylewicz, Nicolò Dellarosa, Marco Dalla Rosa & Pietro Rocculi. (2017) Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples. Food and Bioproducts Processing 103, pages 1-9.
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Marla Mateus de Lima, Giustino Tribuzi, José Antonio Ribeiro de Souza, Ivan Gonçalves de Souza, João Borges Laurindo & Bruno Augusto Mattar Carciofi. (2016) Vacuum impregnation and drying of calcium-fortified pineapple snacks. LWT - Food Science and Technology 72, pages 501-509.
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Ashok Kumar Yadav & Satya Vir Singh. (2012) Osmotic dehydration of fruits and vegetables: a review. Journal of Food Science and Technology 51:9, pages 1654-1673.
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Keila S. Silva, Milena A. Fernandes & Maria A. Mauro. (2014) Effect of calcium on the osmotic dehydration kinetics and quality of pineapple. Journal of Food Engineering 134, pages 37-44.
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Patchimaporn Udomkun, Busarakorn Mahayothee, Marcus Nagle & Joachim Müller. (2014) Effects of calcium chloride and calcium lactate applications with osmotic pretreatment on physicochemical aspects and consumer acceptances of dried papaya. International Journal of Food Science & Technology 49:4, pages 1122-1131.
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Keila S. Silva, Milena A. Fernandes & Maria A. Mauro. (2013) Osmotic Dehydration of Pineapple with Impregnation of Sucrose, Calcium, and Ascorbic Acid. Food and Bioprocess Technology 7:2, pages 385-397.
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Leo Nollet & Fidel ToldráGuadalupe García-Llatas, Amparo Alegría, Reyes Barberá, María Lagarda & Rosaura Farré. 2012. Handbook of Analysis of Active Compounds in Functional Foods. Handbook of Analysis of Active Compounds in Functional Foods
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Cristhiane Caroline Ferrari, Paula Yukari Yassui, Sandra Maria Carmello-Guerreiro & Miriam Dupas Hubinger. (2011) Propriedades mecânicas e estrutura celular de melão desidratado osmoticamente em soluções de sacarose ou maltose, com adição de lactato de cálcio. Ciência e Agrotecnologia 35:4, pages 765-773.
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Marcela Chiumarelli, Cristhiane C. Ferrari, Claire I.G.L. Sarantópoulos & Miriam D. Hubinger. (2011) Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate. Innovative Food Science & Emerging Technologies 12:3, pages 381-387.
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