Characterization of the electropermeabilization induced by pulsed electric field (PEF) technology and its effect on the ultrasonic-assisted drying of yellow turnip-Reference-Cited by-同舟云学术

Characterization of the electropermeabilization induced by pulsed electric field (PEF) technology and its effect on the ultrasonic-assisted drying of yellow turnip

Published:2024-07-09 Issue: Volume: Page:1-11
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Llavata B.¹,Lyng J.²,Bedane T. F.²,Simal S.³,Cárcel J. A.¹

Affiliation:

1. Analysis and Simulation of Agro-food Processes Group, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Valencia, Spain

2. UCD School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland

3. Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain

Funder

Agencia Estatal de Investigación

Universitat Politècnica de València

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2024.2360587

Reference42 articles.

1. Chemical characterization, antioxidant properties and enzyme inhibition of Rutabaga root’s pulp and peel (Brassica napus L.)

2. Trends in Development of Dried Vegetable Products as Snacks

3. Innovative pre-treatments to enhance food drying: a current review

4. Recent applications of microwave technology as novel drying of food – Review

5. A Novel System—the Simultaneous Use of Ohmic Heating with Convective Drying: Sensitivity Analysis of Product Quality Against Process Variables

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