Mango dehydration: influence of osmotic pre-treatmentAnd addition of calcium chloride

Abstract Mango (Mangifera indica L.) can be characterized as a greatly accepted fruit due to its sensory attributes of flavor and aroma. However, it has a large production during the harvest season and requires preservation through processing. Osmotic pretreatment, followed by drying, provides produ...

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Hauptverfasser: Sanjinez-Argandoña, Eliana Janet, Yahagi, Luciane Yukari, Costa, Tais Boveda, Giunco, Aline Janaina
Format: Dataset
Sprache:eng
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