Osmotically Dehydrated Formosa Papaya with Isomaltulose: Influence of Vacuum and Alginate Coating Use on Mass Transfer and Physicochemical Quality DOI

Matheus de Souza Cruz,

Jefferson Luiz Gomes Corrêa, Leandro Levate Macedo

et al.

Food and Bioprocess Technology, Journal Year: 2025, Volume and Issue: unknown

Published: April 16, 2025

Language: Английский

Applying vacuum pulse during ethanol pretreatment to enhance the drying rate and quality of fresh and osmo-dehydrated banana slices using coconut sugar DOI
Leandro Levate Macedo, Cintia da Silva Araújo,

Matheus de Souza Cruz

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 208, P. 116115 - 116115

Published: Feb. 28, 2025

Language: Английский

Citations

1
Osmotically Dehydrated Formosa Papaya with Isomaltulose: Influence of Vacuum and Alginate Coating Use on Mass Transfer and Physicochemical Quality DOI

Matheus de Souza Cruz,

Jefferson Luiz Gomes Corrêa, Leandro Levate Macedo

et al.

Food and Bioprocess Technology, Journal Year: 2025, Volume and Issue: unknown

Published: April 16, 2025

Language: Английский

Citations

0