Accelerated texture softening of some root vegetables by Ohmic heating-Reference-Cited by-同舟云学术

Accelerated texture softening of some root vegetables by Ohmic heating

Published:2012-11 Issue:2 Volume:113 Page:275-280
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Farahnaky Asgar,Azizi Rezvan,Gavahian Mohsen

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Applications of chemical kinetic theory to the rate of thermal softening of vegetable tissue;Bourne,1989

2. Effects of pressurized cooking on the relationship between the chemical compositions and texture changes of lotus root (Nelumbo nucifera Gaertn);Chiang;Journal of Food Chemistry,2007

3. A kinetic model for turgor loss in red cabbage cells during mild heat treatment;De Belie;Journal of Plant Physiology,2000

4. Farahnaky, A., Gavahian, M., Mehraban-Jahromi, M.H., 2010. Design and development of Ohmic distillatory device with ability of process monitoring and controlling. Iran patent NO. 63627.

5. Ohmic-assisted hydrodistillation of essential oils from Zataria multiflora Boiss (Shirazi Thyme);Gavahian;International Journal of Food Science & Technology,2011

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