Modification of cell structure and mass transfer in potato tissue by contact ultrasound

Author:

Schössler Katharina,Thomas Tina,Knorr Dietrich

Funder

Ingo Jänich Ultraschall+Technologien

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika;Ade-Omowaye;Innovative Food Science and Emerging Technologies,2001

2. Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper;Ade-Omowaye;Journal of Food Engineering,2003

3. Why food microstructure?;Aguilera;Journal of Food Engineering,2005

4. Ultrasonic disruption;Alliger;American Laboratory,1975

5. Effects of pulsed electric fields on cell membranes in real food systems;Angersbach;Innovative Food Science and Emerging Technologies,2000

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