Effect of high-voltage electrical discharge (HVED) at high frequency on vacuum freeze-drying time and physicochemical properties of blueberries-Reference-Cited by-同舟云学术

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Effect of high-voltage electrical discharge (HVED) at high frequency on vacuum freeze-drying time and physicochemical properties of blueberries

Published:2024-03 Issue: Volume:365 Page:111815
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Díaz-Álvarez R.^ORCID,Carpentieri S.^ORCID,Ferrari G.,Pataro G.^ORCID,Segura-Ponce L.

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry;Amami;Ultrason. Sonochem.,2017

2. Effect of ethyl oleate pretreatment on blueberry (Vaccinium corymbosum L.): drying kinetics, antioxidant activity, and structure of wax layer;An;J. Food Sci. Technol.,2019

3. Electrohydrodynamic drying of foods: Principle, applications, and prospects;Anukiruthika;J. Food Eng.,2021

4. Effect of high-voltage electrical discharge treatment on multi-element content in cocoa shell and chocolates with cocoa shell;Barišić;LWT-Food science and Technology,2022

5. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT-Food science and Technology,1995

Cited by 1 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. Cheese Whey Protein and Blueberry Juice Mixed Fermentation Enhance the Freeze-Resistance of Lactic Acid Bacteria in the Freeze-Drying Process;Foods;2024-07-17

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