Practical applications of food dehydration: A review.
1982
Cunningham F.E.
Extract: Removal of water from foods is one of the oldest methods of preserving foods. Today, nearly all foods can be preserved by use of a variety of controlled dehydration processes. Many chemical and physical changes can take place during food dehydration, and such changes determine the ultimate quality of the dried and rehydrated product. Some of the more common drying methods or selected drying processes for various foods are reviewed. A summary of the nutritive value of dehydrated foods is presented. (author).
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Journal of Food Protection
卷
45
ISSN
0362-028X
页码
v.479-483(5)
语言
英语
注释
ill., charts. 45 ref. Literature review.
类型
Journal Article; Conference; Review Article
来源
Journal-of-Food-Protection (USA). (Apr 1982). v. 45(5) p. 479-483.
粮农组织大会
Symposium on Food Dehydration. Manhattan, Kansas (USA). 26 Sep 1980.
2012-11-15
AGRIS AP
