Authors:F.R. Assis, R.M.S.C. Morais, and A.M.M.B. Morais
, F.R. , Morais , R.M.S.C. & Morais , A.M.M.B. ( 2017 c): Microwave drying of apple cubes –effect of the osmotic pre-treatment and comparison with hot air drying . Advances in Food Science and Engineering (AFSE) , 1 , 112
Authors:Dmitry S. Afanasev, Nina I. Kuznetsova, and Vladimir I. Zaikovskii
Silver dispersion was measured using an H 2 –O 2 titration (pulse mode, AutoChem 2920 Micromeritics). Prior to the H 2 –O 2 titration, 400 mg of sample was subjected to treatment in 10 vol% O 2 /He (30 cm 3 min −1 , 20 °C min −1 ) at 300 °C for 0.5 h
Authors:J. Hribal, M. Zavrtanik, M. Simćić, and R. Vidrih
Bonghi, C., Ramina, A., Ruperti, B., Vidrih, R. & Tonutti, P. (1999): Peach fruit ripening and quality in relation to picking time, and hypoxic and high CO 2 short-term postharvest treatments. Postharvest Biol. Technol. , 16 , 213
): Reassessment of treatments to retard browning of fresh-cut Russet potato with emphasis on controlled atmospheres and low concentrations of bisulphite. Int. J. Fd Sci. Tech., 45 , 1486–1494.