| 1 |
Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis)
Adsare SR, Bellary AN, Sowbhagya HB, Baskaran R, Prakash M, Rastogi NK
Journal of Food Engineering, 175, 24, 2016 |
| 2 |
Ability of some food preservation processes to modify the overall nutritional value of food
Achir N, Kindossi J, Bohuon P, Collignan A, Trystram G
Journal of Food Engineering, 100(4), 613, 2010 |
| 3 |
Application of diffusive and empirical models to hydration, dehydration and salt gain during osmotic treatment of chicken breast cuts
Schmidt FC, Carciofi BAM, Laurindo JB
Journal of Food Engineering, 91(4), 553, 2009 |
| 4 |
Salting operational diagrams for chicken breast cuts: Hydration-dehydration
Schmidt FC, Carciofi BAM, Laurindo JB
Journal of Food Engineering, 88(1), 36, 2008 |
| 5 |
Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution
Carcel JA, Benedito J, Rossello C, Mulet A
Journal of Food Engineering, 78(2), 472, 2007 |
| 6 |
Edible coating and counter-current product/solution contacting: A novel approach to monitoring solids uptake during osmotic dehydration of a model food system
Lazarides HN, Mitrakas GE, Matsos KI
Journal of Food Engineering, 82(2), 171, 2007 |
| 7 |
Effect of osmotic pretreatment and pulsed electric field on the viscoelastic properties of potato tissue
Fincan M, Dejmek P
Journal of Food Engineering, 59(2-3), 169, 2003 |
| 8 |
Thermal transitions of osmotically dehydrated tomato by modulated temperature differential scanning calorimetry
Baroni AF, Sereno AM, Hubinger MD
Thermochimica Acta, 395(1-2), 237, 2003 |
| 9 |
Osmotic treatment of fish and meat products
Collignan A, Bohuon P, Deumier F, Poligne I
Journal of Food Engineering, 49(2-3), 153, 2001 |
| 10 |
Equipment design for osmotic treatments
Marouze C, Giroux F, Collignan A, Rivier M
Journal of Food Engineering, 49(2-3), 207, 2001 |
