Osmotic dehydration of carrot tissue enhanced by pulsed electric field, salt and centrifugal force-Reference-Cited by-同舟云学术

Osmotic dehydration of carrot tissue enhanced by pulsed electric field, salt and centrifugal force

Published:2007-12 Issue:4 Volume:83 Page:605-613
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Amami E.,Fersi A.,Vorobiev E.,Kechaou N.

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods;Ade-Omowaye;Trends in Food Science and Technology,2001

2. Osmotic dehydration of acerola fruit (Malpighia punicifolia L.);Alves;Journal of Food Engineering,2005

3. Effect of pulsed electric field on the osmotic dehydration and mass transfer kinetics of apple tissue;Amami;Drying Technology,2005

4. Modelling of mass transfer during osmotic dehydration of apple tissue pre-treated by pulsed electric field;Amami;Lebensmittel-Wissenschaft und-Technologie: Food Science and Technology,2006

5. Amami, E. (2006). Amélioration de la déshydratation osmotique des produits végétaux par champ électrique pulsé. Thèse de doctorat. Université de Technologie de Compiègne.

Cited by 40 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of pulsed electric fields on membrane disintegration, drying, and osmotic dehydration of foods;Journal of Food Process Engineering;2024-03

2. Preservation of fruits through drying—A comprehensive review of experiments and modeling approaches;Journal of Food Process Engineering;2024-03

3. Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone “Loco” (Concholepas concholepas) Mollusk;Frontiers in Nutrition;2022-03-17

4. Electro – Technologies;Food Engineering Series;2022

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