You are here:
| 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  [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >] | |
| Besbes, Souhail [> >] | |
| Giet, Jean-Michel [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 [=BASE] | |
| 15 | |
| 1 | |
| 131-144 | |
| 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 |
| File(s) associated to this reference | ||||||||||||||
|
Fulltext file(s):
| ||||||||||||||
All documents in ORBi are protected by a user license.
