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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| Format: | Thesis |
| Language: | English |
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2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/77010/1/FSTM%202017%2034%20IR.pdf |