Effects of pulsed electric fields on bioactive compounds in foods: a review
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference83 articles.
1. Impact of high intensity electric field pulses on cell permeabilisation and as pre-processing step in coconut processing;Ade-Omowaye;Innovative Food Science and Emerging Technologies,2001
2. Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment;Ade-Omowaye;Journal of Food Engineering,2002
3. Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers;Ade-Omowaye;Innovative Food Science and Emerging Technologies,2003
4. Effects of pulsed electric fields on cell membranes in real food systems;Angesbach;Innovative Food Science and Emerging Technologies,2000
5. Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials;Ayhan;Journal of Agricultural and Food Chemistry,2001
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