ShareCORRELATION BETWEEN THE DRYING PROCESS, WATER ACTIVITY, STORAGE TEMPERATURE AND BROWNING OF DEHYDRATED APPLE PUREE AND APPLE BABY-FOODS.
[In Serbo-Croat. / En serbo-croate.]
Author(s) : LOVRIC T., HEGEDUSIC V.
Type of article: Article
Summary
EFFECT OF THESE PARAMETERS ON THE STABILITY OF THESE PRODUCTS AND THE OCCURRENCE OF NON-ENZYMIC BROWNING. THE STUDIES WERE MADE ON FREEZE-DRIED OR FOAM-MAT DRIED PUREES. (Bull. bibliogr. CDIUPA, FR., 16, N.5, 1982/05, 75, 168118.
Details
- Original title: [In Serbo-Croat. / En serbo-croate.]
- Record ID : 1983-1206
- Languages: Serbo-croatian
- Source: Kem. Ind. - vol. 31 - n. 3
- Publication date: 1982
Links
See the source
Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Freeze-drying; Correlation; Deterioration; Baby food; Puree; Drying; Process; Apple; Water; Water activity
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- Date : 1988/06
- Languages : English
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- Author(s) : AGEEV G. L.
- Date : 1984
- Languages : Russian
- Source: Molocn. Prom. - n. 5
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HYGROSCOPIC BEHAVIOUR OF FREEZE-DRIED BANANAS.
- Author(s) : LIMA A. W. O., CAL-VIDAL J.
- Date : 1983
- Languages : English
- Source: J. Food Technol. - vol. 18 - n. 6
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STABILITY OF CAROTENOIDS IN FREEZE-DRIED PAPAYA...
- Author(s) : ARYA S. S., NATESAN V., VIJAYAAGHAVAN P. K.
- Date : 1983/04
- Languages : English
- Source: J. Food Technol. - vol. 18 - n. 2
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- Author(s) : PERI C.
- Date : 1983
- Languages : Italian
- Source: Riv. Soc. ital. Sci. Aliment. - vol. 12 - n. 5
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