Effects of Pectin-CMC-Based Coating and Osmotic Dehydration Pretreatments on Microstructure and Texture of the Hot-Air Dried Quince Slices

Multi-Objective Optimization of Osmotic–Ultrasonic Pretreatments and Hot-Air Drying of Quince Using Response Surface Methodology

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Effect of edible coatings on enzymes, cell-membrane integrity, and cell-wall constituents in relation to brittleness and firmness of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) during storage

(2010) Ran Zhou et al.   FOOD CHEMISTRY

Mass Transfer Kinetics during Osmotic Dehydration of Pomegranate Arils

(2010) Manoj Mundada et al.   JOURNAL OF FOOD SCIENCE

Osmo-air drying of aloe vera gel cubes

(2010) P. S. Pisalkar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Osmotic dehydration of Aloe vera (Aloe barbadensis Miller)

(2009) P. García-Segovia et al.   JOURNAL OF FOOD ENGINEERING

Osmotic dehydration of apricot: Kinetics and the effect of process parameters

(2008) Ayşe İspir et al.   CHEMICAL ENGINEERING RESEARCH & DESIGN

Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple (Ananas comosus)

(2008) Marta Montero-Calderón et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya

(2007) M.S. Tapia et al.   FOOD HYDROCOLLOIDS