Effect of drying method on drying time and physico-chemical properties of dried rabbiteye blueberries
- Author
- YEMMIREDDY, Veerachandra K1 ; CHINNAN, Manjeet S1 ; KERR, William L2 ; HUNG, Yen-Con1
[1] Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, United States
[2] Department of Food Science and Technology, University of Georgia, 100 Cedar Street, Athens, GA 30602-2610, United States - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2013, Vol 50, Num 2, pp 739-745, 7 p ; ref : 1/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Composition Cultivar Impingement drying Physico-chemical properties Rabbiteye blueberry
- Keyword (fr)
- Cultivar Myrtille Méthode Propriété physicochimique Séchage Vaccinium Angiospermae Baie (fruit) Dicotyledones Ericaceae Fruit Spermatophyta
- Keyword (en)
- Cultivar Blueberry Method Physicochemical properties Drying Vaccinium Angiospermae Berry Dicotyledones Ericaceae Fruit Spermatophyta
- Keyword (es)
- Cultivar Mirtillo Método Propiedad fisicoquímica Secado Vaccinium Angiospermae Baya (fruto) Dicotyledones Ericaceae Fruto Spermatophyta
- 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
- 26606774
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.lwt.2012.07.011 
https://dx.doi.org/10.1016/j.lwt.2012.07.011
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