Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika-Reference-Cited by-同舟云学术

Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika

Published:2001-03 Issue:1 Volume:2 Page:1-7
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Ade-Omowaye B.I.O,Rastogi N.K,Angersbach A,Knorr D

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference19 articles.

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3. Electrophysical model of intact and processed plant tissues: cell disintegration criteria;Angersbach;Biotechnology Progress,1999

4. Official method of analysis (15th),1990

5. Permeabilisation of cultured plant cells by electroporation for release of intracellularly stored secondary products;Brodelius;Plant Cell Report,1988

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