Reference : Synthèse des connaissances sur la déshydratation osmotique
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/124394
Synthèse des connaissances sur la déshydratation osmotique
French
[en] Synthesis of knowledge about osmotic dehydration
Bchir, Brahim mailto [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
Besbes, Souhail [> >]
Giet, Jean-Michel mailto [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
Attia, Hamadi [> >]
Blecker, Chritophe [> >]
15-Jan-2011
Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment
15
1
131-144
Yes (verified by ORBi)
National
1370-6233
1780-4507
gembloux
Belgique
[en] Déshydratation osmotique ; conservation ; nouvelles tendances
[en] Among the preservation processes of vegetal products, osmotic
dehydration presents an economic and a nutritional interest. This technique consumes a low quantity of energy, prolongs the
period of availability of foodstuffs, and gives new and appreciated sensory properties to products. Therefore, the producers
can sell their productions at better prices and the consumers are able to consume fruits and vegetables throughout the year.
This technique is very easy to set up, especially in the developing countries due to its low cost. The aim of this article is to
present a synthesis of the literature concerning the osmotic dehydration technique, and also to specify the new tendencies and
directions of recent research.
University of Liege, Gembloux Agro-Bio Tech, Laboratory of Food Sciences and Formulation
Researchers ; Professionals ; Students ; General public ; Others
http://hdl.handle.net/2268/124394

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