Impact of pulsed electric fields on physical properties of freeze-dried apple tissue-Reference-Cited by-同舟云学术

Impact of pulsed electric fields on physical properties of freeze-dried apple tissue

Published:2019-10 Issue: Volume:57 Page:102211
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Lammerskitten Alica,Mykhailyk Viacheslav,Wiktor Artur,Toepfl Stefan,Nowacka Malgorzata,Bialik Michal,Czyżewski Jakub,Witrowa-Rajchert Dorota,Parniakov Oleksii

Funder

Warsaw University of Life Sciences

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference32 articles.

1. Effect of pulsed electric field pretreatment on drying kinetics, color, and texture of parsnip and carrot;Alam;Journal of Food Science,2018

2. Centrifugal osmotic dehydration and rehydration of carrot tissue pre-treated by pulsed electric field;Amami;LWT - Food Sci. Technol.,2007

3. Current applications and new opportunities for the use of pulsed electric fields in food science and industry;Barba;Food Research International,2015

4. Effect of a pulsed electric field and osmotic treatment on freezing of potato tissue;Ben Ammar;Food Biophysics,2010

5. The morphological visualization of the water in vacuum cooling and freezing process;Cheng;Journal of Food Engineering,2007

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