Optimization of Osmotic Dehydration of Tomatoes in Solutions of Non-Conventional Sweeteners by Response Surface Methodology and Desirability Approach.

Giannakourou, Maria C; Lazou, Andriana E; Dermesonlouoglou, Efimia K

Giannakourou, Maria C; Lazou, Andriana E; Dermesonlouoglou, Efimia K.

Afiliación

Giannakourou MC; Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Agiou Spyridonos, 12243 Aigaleo, Athens, Greece.
Lazou AE; Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Agiou Spyridonos, 12243 Aigaleo, Athens, Greece.
Dermesonlouoglou EK; Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5, Iroon Polytechniou, 15780 Zografou, Athens, Greece.

Foods ; 9(10)2020 Oct 01.

Article en En | MEDLINE | ID: mdl-33019673

Palabras clave

Response Surface Methodology; S. lycopersicum; alternative sugars; candying; color; osmosis; texture

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Grecia Pais de publicación: Suiza

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google