Osmotic dehydration of pineapple (Ananas comosus L. Merr.) using sucrose-sorbitol mixtures and microbial stability during storage

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Osmotic dehydration of pineapple (Ananas comosus L. Merr.) using sucrose-sorbitol mixtures and microbial stability during storage

Osmotic dehydration (OD) is an effective preservation technique to remove water from fruits and produce high quality products with minimal nutrients loss. Sorbitol is a low-glycemic carbohydrate with complementary sugar’s functionality with lower glycemic index compared to sucrose. The osmotic de...

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Bibliographic Details
Main Author:	Lim, Chee Hui
Format:	Thesis
Language:	English
Published:	2017
Subjects:	Food - Drying Pineapple Sorbitol
Online Access:	http://psasir.upm.edu.my/id/eprint/77010/ http://psasir.upm.edu.my/id/eprint/77010/1/FSTM%202017%2034%20IR.pdf

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