相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。A Novel and Accurate Method for Moisture Adsorption Isotherm Determination of Sultana Raisins
Jun Li et al.
FOOD ANALYTICAL METHODS (2019)
Mass transfer modeling during osmotic dehydration of cambuci (Campomanesia phaea (O. Berg) Landrum) slices and quality assessment
Mariana Schincariol Paes et al.
JOURNAL OF MOLECULAR LIQUIDS (2019)
Hygroscopic equilibrium of microencapsulated extract of passion fruit seed and its effect on the antioxidant capacity
Marcos Vieira da Silva et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2018)
Hygroscopic properties and glass transition of dehydrated mango, apple and banana
Claudia Caballero-Ceron et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Assessment of texture and storage conditions of mangoes slices dried by a conductive multi-flash process
Jade Varaschim Link et al.
JOURNAL OF FOOD ENGINEERING (2018)
Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying
Rosa F. Zabalaga et al.
JOURNAL OF FOOD ENGINEERING (2016)
Phenolic compounds from cambuci (Campomanesia phaea O. Berg) fruit attenuate glucose intolerance and adipose tissue inflammation induced by a high-fat, high-sucrose diet
Carlos M. Donado-Pestana et al.
FOOD RESEARCH INTERNATIONAL (2015)
Moisture adsorption isotherms and glass transition temperature of pectin
Santanu Basu et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2013)
Chemical Composition and Antioxidant/Antidiabetic Potential of Brazilian Native Fruits and Commercial Frozen Pulps
Any Elisa De Souza Schmidt Goncalves et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Effect of adsorption on the surface tensions of solid-fluid interfaces
C. A. Ward et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2007)
Models for sorption isotherms for foods: A review
Santanu Basu et al.
DRYING TECHNOLOGY (2006)
分享论文
