Concepedia

Frédéric Prothon

FP

4

Publications

318

Citations

4

H-Index

2001

Active since

Affiliations

Swedish Institute(Current)

Frédéric Prothon is an author at Swedish Institute specializing in food processing, food quality, and food chemistry.

Top concepts

HealthEngineeringFood QualityFood TextureFood ChemistryFood ProcessingDroughtWater QualityMicrostructurePlant Physiology

Publications per year

2001–2003

4

Publications

4

Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics

Frédéric Prothon, Lı́lia Ahrné, Tomas Funebo et al. · LWT · 2001 · 170 citations

Food Chemistry, Microwave Dehydration, Combined Osmotic +6

Application of the Guggenheim, Anderson and De Boer model to correlate water activity and moisture content during osmotic dehydration of apples

Frédéric Prothon, Lı́lia Ahrné · Journal of Food Engineering · 2003 · 57 citations

Water Activity, Engineering, Desiccation +9

Microwave and convective dehydration of ethanol treated and frozen apple – physical properties and drying kinetics

Tomas Funebo, Lı́lia Ahrné, Frédéric Prothon et al. · International Journal of Food Science & Technology · 2002 · 49 citations

Food Chemistry, Drying Kinetics, Engineering +14

Comparison of drying kinetics and texture effects of two calcium pretreatments before microwave-assisted dehydration of apple and potato

Lı́lia Ahrné, Frédéric Prothon, Tomas Funebo · International Journal of Food Science & Technology · 2003 · 42 citations

Rows per page

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