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- Galli, Felipe Sestari, et al. Show all 5 Authors
- Journal of food science and technology 2018 v.55 no.12 pp. 4735-4746
- agroindustrial byproducts; carotenoids; coatings; diffusivity; dried fruit; drying; edible films; guavas; nutritive value; oxidation; pectins; temperature
- ... With the objective of utilizing agro-industrial by-products and enhancing the quality attributes of dehydrated fruits, this study evaluated the effects of edible pectin-based coatings containing disintegrated guava by-products (up to 50% concentration) and drying temperatures (46–74 °C) on the drying kinetics and nutritional properties of dried red guava. Coatings were applied to guava slices prio ...
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