Effect of moderate electric field on rheological properties, cell wall components, and microstructure of apple tissue-Reference-Cited by-同舟云学术

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Effect of moderate electric field on rheological properties, cell wall components, and microstructure of apple tissue

Published:2023-08 Issue: Volume:351 Page:111516
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Liu Jiakai,Wang Wei,Qu Hao,Xiong Xiufang,Li Xingshu

Funder

Shanxi Provincial Key Research and Development Project

National Natural Science Foundation of China

Northwest A and F University

Publisher

Elsevier BV

Subject

Food Science

Reference78 articles.

1. Effects of vacuum impregnation and ohmic heating with citric acid on the behaviour of osmotic dehydration and structural changes of apple fruit;Allali;Biosyst. Eng.,2009

2. Thermal inactivation kinetics of pectin methylesterase and the impact of thermal treatment on the texture, electrical impedance characteristics and cell wall structure of Japanese radish (Raphanus sativus L.);Ando;J. Food Eng.,2017

3. Phenolic compounds profile and antioxidant capacity of 'Ataulfo' mango pulp processed by ohmic heating at moderate electric field strength;Barron-Garcia;Food Res. Int.,2022

4. Effect of Medium Electric Field Treatment on the Damage of Apple Tissue Structure and Fresh Juice Quality. Master Thesis;Bian,2019

5. Influence of moderate electric field on inactivation kinetics of peroxidase and polyphenol oxidase and on phenolic compounds of sugarcane juice treated by ohmic heating;Brochier;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2016

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