Analysis of juice colour and dry matter content during pulsed electric field enhanced expression of soft plant tissues

Author:

Praporscic I.,Shynkaryk M.V.,Lebovka N.I.,Vorobiev E.

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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2. Optimisation of pulsed electric field strength for electroplasmolysis of vegetable tissues;Bazhal;Biosystems Engineering,2003

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4. Pear juice production from heated pear mashes;Beveridge;Canadian Institute of Food Science and Technology Journal,1986

5. Bliesener, K. M., Meihe, D., & Bucholoz, K. (1991). Pressing of cossettes after alcaline pre-treatment. In The XIX assambly of the commission internationale technique de sucrerie. Cambridge.

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