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Influence Of The Calcium On Microbial Stability And Texture Of Osmotic Dehydrated Pineapple Slices
2012
Journal of Agricultural Sciences
The aim of this study was to analyze the effect of calcium on microbial stability and texture of osmotic dehydrated pineapple slices in the preparation of minimally processed pineapple slices by osmotic dehydration in atmospheric conditions. Pineapple slices of 10 mm thickness were treated with osmotic agents consisting of glucose solutions of 50° brix incorporated with 0, 1, and 2 % calcium lactate, until they reached 30° and 40° brix at room temperature. The effect of osmotic dehydration on
doi:10.4038/jas.v7i1.4065
fatcat:rfya7ivh5bbblm3473zwxdpgou