Bioimpedance: A Review for Food Processing-Reference-Cited by-同舟云学术

Bioimpedance: A Review for Food Processing

Published:2010-04-03 Issue:2 Volume:2 Page:74-94
ISSN:1866-7910
Container-title:Food Engineering Reviews
language:en
Short-container-title:Food Eng. Rev.

Author:

Pliquett Uwe

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering

Link

http://link.springer.com/content/pdf/10.1007/s12393-010-9019-z.pdf

Reference78 articles.

1. Agilent Technologies (2009) Agilent impedance measurement handbook: a guide to measurement and techniques

2. Altmann M, Pliquett U (2010) Prediction of intramuscular fat by impedance spectroscopy. Meat Sci 72:666–671

3. Angersbach A, Heinz V, Knorr D (1997) Elektrische Leitfähigkeit als Maß des Zellaufschlussgrades von zellularen Materialien durch Verarbeitungsprozesse. Lebensmittelverfahrenstechnik 42:195–200

4. Angersbach A, Heinz V, Knorr D (1999) Electrophysiological model of intact and processed plant tissues: cell disintegration criteria. Biotechnol Prog 15:753–762

5. Basaran-Akgul N, Basaran P, Rasco BA (2008) Effect of temperature (−5 to 130 °C) and fiber direction on the dielectric properties of beef semitendinosus at radio frequency and microwave frequencies. J Food Sci 73:243–249

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