Drying Improving by Pulsed Electric Fields
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-70586-2_13
Reference57 articles.
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3. Ade-Omowaye BIO, Taiwo KA, Eshtiaghi NM, Angersbach A, Knorr D (2003) Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers. Innov Food Sci Emerg Technol 4:177–188. https://doi.org/10.1016/S1466-8564(03)00020-1
4. Alam MR, Lyng JG, Frontuto D, Marra F, Cinquanta L (2018) Effect of pulsed electric field pretreatment on drying kinetics, color, and texture of parsnip and carrot. J Food Sci 83:2159–2166. https://doi.org/10.1111/1750-3841.14216
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