Low-Temperature Carrot Cooking Supported by Pulsed Electric Field—DMA and DETA Thermal Analysis-Reference-Cited by-同舟云学术

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Low-Temperature Carrot Cooking Supported by Pulsed Electric Field—DMA and DETA Thermal Analysis

Published:2015-07-05 Issue:10 Volume:8 Page:2027-2035
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Blahovec Jiří,Kouřím Pavel,Kindl Martin

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-015-1554-4.pdf

Reference29 articles.

1. Ando, Y., Mizutani, K., & Wakatsuki, N. (2014). Electrical impedance analysis of potato tissues during drying. Journal of Food Engineering, 121, 24–31.

2. Blahovec, J., & Lahodová, M. (2011). DMA peaks in potato cork tissue of different mealiness. Journal of Food Engineering, 103, 273–278.

3. Blahovec, J., & Lahodová, M. (2012a). Changes in carrot (Daucus carota) parenchyma at higher temperatures detected in vivo by dynamic mechanical (thermal) analysis. Biorheology, 49, 289–298.

4. Blahovec, J., & Lahodová, M. (2012b). DMA thermal analysis of different parts of potato tubers. Food Chemistry, 133, 1101–1106.

5. Blahovec, J., Lahodová, M., & Zámečník, J. (2012). Potato DMA analysis in area of starch gelatinization. Food Bioprocess Technology, 5, 929–938.

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3. Sensory evaluation test of electroporated carrots;Research in Agricultural Engineering;2022-02-15

4. Cell Membrane Permeabilization by Pulsed Electric Fields for Efficient Extraction of Intercellular Components from Foods;Pulsed Electric Fields Technology for the Food Industry;2022

5. Volumetric Shrinkage and Poisson ‘s Ratio of Carrot Treated by Pulse Electric Fields;Food and Bioprocess Technology;2021-09-29

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