Effect of osmotic dehydration on the drying kinetics and quality of cashew apple.

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dc.contributorPatricia Moreira Azoubel, CPATSA; Anoar Abbas El-Aouar, UFPB; Renata Valeriano Tonon, UNICAMP; Louise Emy Kurozawa, UNICAMP; Graziella Colato Antonio, UNICAMP; Fernanda Elizabeth Xidieh Murr, UNICAMP; Kil Jin Park, UNICAMP.
dc.creatorAZOUBEL, P. M.
dc.creatorEL-AOUAR, A. A.
dc.creatorTONON, R. V.
dc.creatorKUROZAWA, L. E.
dc.creatorANTONIO, G. C.
dc.creatorMURR, F. E. X.
dc.creatorPARK, K. J.
dc.date2011-04-10T11:11:11Z
dc.date2011-04-10T11:11:11Z
dc.date2009-04-14
dc.date2009
dc.date2017-04-06T11:11:11Z
dc.date.accessioned2026-07-07T05:35:38Z
dc.descriptionThe effect of different osmotic pretreatments on cashew apple drying kinetics and product quality were investigated.
dc.identifierInternational Journal of Food Science and Technology, Londres, v. 44, p. 980-986, 2009.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/161543
dc.identifier.urihttp://hdl.handle.net/123456789/496025
dc.languageeng
dc.rightsopenAccess
dc.subjectCinética
dc.subjectCashew
dc.subjectCajú
dc.subjectDesidratação Osmótica
dc.subjectQualidade
dc.subjectSecagem
dc.titleEffect of osmotic dehydration on the drying kinetics and quality of cashew apple.
dc.typeArtigo de periódico

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