Evaluation of process conditions on osmotic dehydration and quality indexes of pumpkin ( Cucurbita moschata ) and further polymeric film selection for packaging and refrigerated storage | Zendy

Kvapil María Florencia | Zendy; Rodríguez Silvia del Carmen | Zendy; Qüesta Ana Gabriela | Zendy; Mascheroni Rodolfo Horacio | Zendy

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Evaluation of process conditions on osmotic dehydration and quality indexes of pumpkin ( Cucurbita moschata ) and further polymeric film selection for packaging and refrigerated storage

Author(s) -

Kvapil María Florencia,

Rodríguez Silvia del Carmen,

Qüesta Ana Gabriela,

Mascheroni Rodolfo Horacio

Publication year - 2021

Publication title -

international journal of food science and technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.831

H-Index - 96

eISSN - 1365-2621

pISSN - 0950-5423

DOI - 10.1111/ijfs.14827

Subject(s) - osmotic dehydration , chemistry , cucurbita moschata , ternary operation , dehydration , sucrose , chromatography , mesophile , polypropylene , food science , mass transfer , biochemistry , organic chemistry , bacteria , genetics , programming language , medicine , alternative medicine , pathology , biology , computer science

This work summarizes the optimization of working conditions to get osmodehydrated and minimally processed Anco pumpkin as a feasible and practical preservation alternative.

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