Pulsed electric stimulated changes in potatoes during their cooking: DMA and DETA analysis
Author:
Funder
The Research Intention MSM
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
1. Permeabilization of plant tissues by monopolar pulsed electric fields: effect of frequency;Asavasanti;J. Food Sci.,2011
2. Enhanced electroporation in plant tissues via low frequency pulsed electric fields: influence of cytoplasmic streaming;Asavasanti;Biotechnol. Prog.,2012
3. Combined mechanical (DMA) and dielectric (DETA) thermal analysis of carrot at temperatures 30–90 °C;Blahovec;J. Food Eng.,2016
4. Starch behaviour in potato at temperatures close to the cellular membrane breakdown;Blahovec;Int. Agrophys.,2018
5. Low temperature carrot cooking supported by pulsed electric field - DMA and DETA thermal analysis;Blahovec;Food Bioprocess Technol.,2015
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3. Effect of pulse electric field applied to carrot prior to its heating;Journal of Food Engineering;2020-08
4. Effects of mild heating treatment on texture degradation and peroxidase inactivation of carrot under pasteurization conditions;Journal of Food Engineering;2019-09
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