Pulsed Electric Fields enhances calcium infusion for improving the hardness of blanched carrots
Author:
Funder
Tertiary Education Commission
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
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1. New pulsed electric fields approach to improve the blanching of carrots;LWT;2023-11
2. Effect of Moderate Electric Fields on the Physical and Chemical Characteristics of Cheese Emulsions;Gels;2023-09-14
3. Blanching in the food industry;Thermal Processing of Food Products by Steam and Hot Water;2023
4. Effect of heat and pulsed electric field treatment on the physicochemical and nutritional properties of carrots;Journal of the Science of Food and Agriculture;2022-10-19
5. Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing;Innovative Food Science & Emerging Technologies;2022-01
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