AN EVALUATION OF OSMOTIC CONCENTRATION OF APPLE RINGS USING CORN SYRUP SOLIDS SOLUTIONS

被引：47

作者：

CONTRERAS, JE

SMYRL, TG

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1981年 / 14卷 / 04期

关键词：

D O I：

10.1016/S0315-5463(81)72932-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：310 / 314

页数：5

共 12 条

[1]

Aurand LW, 1973, FOOD CHEM

[2] DEHYDRATION OF MEMBRANE-COATED FOODS BY OSMOSIS [J].

CAMIRAND, WM ;

FORREY, RR ;

POPPER, K ;

BOYLE, FP ;

STANLEY, WL .

[3]

DIXON GM, 1977, J FOOD SCI, V42, P1126, DOI 10.1111/j.1365-2621.1977.tb12684.x

[4]

FARKAS DF, 1969, FOOD TECHNOL-CHICAGO, V23, P688

[5]

Hawkes J., 1978, Journal of Food Processing and Preservation, V2, P265, DOI 10.1111/j.1745-4549.1978.tb00562.x

[6]

Menting L. C., 1970, Journal of Food Technology, V5, P111

[7]

MOY J H, 1978, Journal of Food Processing and Preservation, V2, P131, DOI 10.1111/j.1745-4549.1978.tb00553.x

[8]

NANJUNDASWAMY AM, 1978, INDIAN FOOD PACKER, V22, P91

[9]

PONTING JD, 1973, PROCESS BIOCHEM, V8, P18

[10]

PONTING JD, 1966, FOOD TECHNOL-CHICAGO, V20, P1365