Rehydration characteristics of freeze-dried tropical fruits

By L. G. Marques, M. Prado, J. Freire. 2009

160 citations recorded by the source corpus.

Subfields: Food Science, Mechanics of Materials

View Paper: https://www.semanticscholar.org/paper/537072041d9f1e4cefab536d9ea2e2db4340d662

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. E. Lopez-Quiroga
2. I. Norton
3. P. Fryer
4. S. Bakalis
5. V. Prosapio

Citations in the corpus

• Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes (2020, background): “…vegetables, which are highly heat-sensitive—over drying of the product may lead to the loss of the cell turgor and collapse of the food structure (Joardder, Kumar, & Karim, 2017), preventing the dried product regaining its initial moisture content (A. Marabi & Saguy, 2004; Marques et al., 2009).”