Accelerated Drying and Improved Color Properties of Red Pepper by Pretreatment of Pulsed Electric Fields-Reference-Cited by-同舟云学术

Accelerated Drying and Improved Color Properties of Red Pepper by Pretreatment of Pulsed Electric Fields

Published:2014-12-31 Issue:8 Volume:33 Page:926-932
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Won Yu-Chul,Min Sea C.,Lee Dong-Un

Funder

This research was supported by IPET (Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea, and the Chung-Ang University Excellent Student Scholarship.

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2014.999371

Reference32 articles.

1. Effect of gaseous ozone on microbial inactivation and sensory of flaked red peppers

2. The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.)

3. Food processing technology

4. The Application of Heat Pump in Drying of Biomaterials

5. Kinetics and Mass Transfer during Atmospheric Freeze Drying of Red Pepper

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