Mango dehydration: influence of osmotic pre-treatmentAnd addition of calcium chloride

Mango dehydration: influence of osmotic pre-treatmentAnd addition of calcium chloride

Abstract Mango (Mangifera indica L.) can be characterized as a greatly accepted fruit due to its sensory attributes of flavor and aroma. However, it has a large production during the harvest season and requires preservation through processing. Osmotic pretreatment, followed by drying, provides prod...

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Bibliographic Details
Main Authors:	Eliana Janet Sanjinez-Argandoña, Luciane Yukari Yahagi, Tais Boveda Costa, Aline Janaina Giunco
Format:	Article
Language:	English
Published:	Sociedade Brasileira de Fruticultura 2018-08-01
Series:	Revista Brasileira de Fruticultura
Subjects:	drying osmodehydration quality Mangifera indica L. cv. Palmer
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000400901&lng=en&tlng=en

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