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Comparison of must and sucrose as osmotic solutions to obtain high quality minimally processed kiwi fruit (Actinidia chinensis P.) slices |
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| Authors: | Isabel Escriche Ricardo Garcia-Pinchi Jose M Carot & Juan A Serra |
| Affiliation: | Department of Food Technology, Universidad Politécnica de Valencia, Camino de Vera 14, 46071, Valencia, Spain,;Facultad de Ingenieria en Industrias Alimentarias, Universidad Nacional de la Amazonia Peruana, Iquitos, Peru,;Department of Statistic, Universidad Politécnica de Valencia, Camino de Vera 14, 46071, Valencia, Spain |
| Abstract: | |
| Keywords: | Fruit mass transfer kinetic osmotic dehydration sensory properties |