Effects of basil seed and guar gums coatings on sensory attributes and quality of dehydrated orange slices using osmotic-ultrasound method
A. Eftekhari, Fakhreddin Salehi, Ashraf Gohari Ardabili, Narjes Aghajani
Topics & Concepts
SonicationOrange (colour)ChemistrySucroseFood scienceOsmotic dehydrationShrinkageAbsorption of waterSugarCoatingMoistureBotanyChromatographyMaterials scienceComposite materialOrganic chemistryBiologyNanocomposite Films for Food PackagingMicroencapsulation and Drying ProcessesProteins in Food Systems