Comparison of Microwave Short Time and Oven Heating Pretreatment on Crystallization of Raisins

Crystalline material can develop on the surface of raisins during storage and transport, affecting the final acceptability of the product. In this work, a mild thermal pretreatment was applied to raisins to melt the pre-existing crystals and the effect of such thermal treatments on the development o...

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Detalles Bibliográficos
Autores principales: Alvarez, Lorena, Urrutia, Paulina, Olivares, Araceli, Flores, Agustín, Bhandari, Bhesh, Almonacid, Sergio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823869/
https://www.ncbi.nlm.nih.gov/pubmed/33375582
http://dx.doi.org/10.3390/foods10010039

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823869/
https://www.ncbi.nlm.nih.gov/pubmed/33375582
http://dx.doi.org/10.3390/foods10010039

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