Kinetics of osmotic dehydration of red bell peppers as influenced by pulsed electric field pretreatment-Reference-Cited by-同舟云学术

Kinetics of osmotic dehydration of red bell peppers as influenced by pulsed electric field pretreatment

Published:2003-01 Issue:5 Volume:36 Page:475-483
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ade-Omowaye B.I.O.,Talens P.,Angersbach A.,Knorr D.

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment;Ade-Omowaye;Journal of Food Engineering,2002

2. Osmotic dehydration behaviour of red paprika;Ade-Omowaye;Journal of Food Science,2002

3. Ade-Omowaye, B. I. O., Taiwo, K. A., Eshtiagi, M. N., Angersbach, A., & Knorr, D. Pulsed electric fields technology: effect on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers. Innov. Food Sci. Emerg. Technol. (submitted for publication).

4. Electrophysical model of intact and processed plant tissues. Cell disintegration criteria;Angersbach;Biotechnology Progress,1999

5. Evaluation of process induced dimensional changes in the membrane structure of biological cells using impedance measurement;Angersbach;Biotechnology Progress,2002

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