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Pulsed Electric Field and Freeze-Thawing Pretreatments for Sugar Uptake Modulation during Osmotic Dehydration of Mango
Osmotic dehydration kinetics depends on food tissue microstructure; thus, modulation of mango porosity could help selectively enhance water removal over sugar gain. In this present study, pretreatments of freeze-thawing (freezing at −36 °C for 2 weeks and thawing at 4 °C for 24 h) and pulsed electri...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455069/ https://www.ncbi.nlm.nih.gov/pubmed/36076739 http://dx.doi.org/10.3390/foods11172551 |