Author:
Ade-Omowaye B.I.O.,Angersbach A.,Taiwo K.A.,Knorr D.
Subject
Food Science,Biotechnology
Reference56 articles.
1. Impact of high intensity electric field pulses on cell permeabilisation and as pre-processing step in coconut processing, Innov;Adeomowaye;Food Sci. & Emerg. Technol,2001
2. Ade-Omowaye, B. I. O., Angersbach, A., & Knorr, D. (2001). Pulsed electric fields technology: effect on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers, presented at EUROCAFT, (European Conference on Advanced Technology for Safe and High Quality Foods) December 5–7, Berlin.
3. Ade-Omowaye, B. I. O., Rastogi, N. K., Angersbach, A., & Knorr, D. (in press). Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment. Journal of Food Engineering.
4. Effects of high hydrostatic pressure or high intensity electric field pulse pre-treatment on dehydration characteristics of red paprika;Ade-Omowaye;Innovative Food Science & Emerging Technology,2001
5. Electrophysiological model of intact and processed plant tissues;Angersbach;Biotechnol. Prog,1999
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