Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples
- Author
- DOYMAZ, Ibrahim1
[1] Department of Chemical Engineering, Yildiz Technical University, 34210 Esenler, Istanbul, Turkey - Source
Food and bioproducts processing. 2010, Vol 88, Num 2-3, pp 124-132, 9 p ; ref : 1 p
- ISSN
- 0960-3085
- Scientific domain
- Food science technology
- Publisher
- Institution of Chemical Engineers, Rugby
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acide citrique Blanchiment (aliment) Pomme Prétraitement Rouge Réhydratation Séchage Fruit
- Keyword (en)
- Citric acid Blanching Apple Pretreatment Red Rehydration Drying Fruit
- Keyword (es)
- Cítrico ácido Blanqueo Manzana Pretratamiento Rojo Rehidratación Secado Fruto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22989729
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.fbp.2009.09.003 
https://dx.doi.org/10.1016/j.fbp.2009.09.003
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