Sökning: "Livsmedelsteknik Food and drink technology drying porosity shrinkage cell vitality apple structure a"
Hittade 1 avhandling innehållade orden Livsmedelsteknik Food and drink technology drying porosity shrinkage cell vitality apple structure a.
1. Mass Transport in Apple Tissue: Effects of Tissue Structure and Osmotic Processing Conditions
Sammanfattning : Osmotic processing can be a very useful processing step in today’s food industry enabling the production of high quality natural food ingredients out of plant tissues. The maintenance of high product quality is quite product specific with regard to quality attributes. These attributes include fresh/like appearance, taste, texture and composition. LÄS MER
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