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-Reference-Cited by-同舟云学术

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

Published:2022-01 Issue: Volume:75 Page:102892
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Alpos Marbie,Leong Sze Ying,Liesaputra Veronica,Oey Indrawati

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference64 articles.

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3. Combined effects of calcium addition and thermal processing on the texture and in vitro digestibility of starch and protein of black beans (Phaseolus vulgaris);Alpos;Foods,2021

4. Effect of pulsed electric field treatment on the kinetics of rehydration, textural properties, and the extraction of intracellular compounds of dried chickpeas;Andreou;Journal of Food Science,2021

5. Impact of pulsed electric fields on the dehydration and physical properties of apple and potato slices;Arevalo;Drying Technology,2004

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