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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |