Predicting sugar content of candied watermelon rind during osmotic dehydration
نویسندگان
چکیده
منابع مشابه
Determination of citrulline in watermelon rind.
Watermelon (Citrullus vulgaris Schrad.) is a natural and rich source of the non-essential amino acid citrulline. Citrulline is used in the nitric oxide system in humans and has potential antioxidant and vasodilatation roles. A method using gas chromatography-mass spectrometry (GC-MS) was developed to separate citrulline from glutamic acid, which co-elute when analyzed by high performance liquid...
متن کاملQualitative inheritance of rind pattern and flesh color in watermelon.
Watermelon [Citrullus lanatus (Thunb.) Matsum. & Nakai var. lanatus] is a diverse species, with fruits of different sizes, shapes, rind patterns, and flesh colors. This study measured the inheritance of novel rind phenotypes and verified the genetics of white, red, salmon yellow, and canary yellow flesh colors. For each of the 11 crosses, six generations (P(a)S1, P(b)S1, F1, F2, BC1P(a), and BC...
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The inheritance of rind pattern and color in watermelon (Citrullus lanatus (Thunb.) Matsum. & Nakai) has been studied since the 1930s. The most common rind (or skin) colors in watermelon are solid green (dark, medium, and light), striped (narrow, medium, and wide dark green stripes on a light green background), and gray (a light green background with a medium or dark green network of reticulati...
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The osmotic dehydration causes water removing from food and also a soluble solid uptake into thefoodstuffs. However, large penetration of solute into the food becomes a major problem in osmoticdehydration.Pre-coating the food to be dehydrated with an artificial, edible barrier was also explored as a wayto efficiently hinder solute penetration. In this study the effect of edible coating (CMC),co...
متن کاملFactors affecting mass transfer during osmotic dehydration of fruits
Research applications of osmotic dehydration to food processing in technology and in component transfer mechanisms are being carried out in several countries. Osmotic dehydration is a traditional process applied to food dewatering. It leads to attractive products that are ready to eat or can be applied as a pretreatment to the next process such as drying or freezing. The new osmotically dehydra...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2018
ISSN: 1678-457X,0101-2061
DOI: 10.1590/fst.18817