Possibilities for application of laser ablation in food technologies-Reference-Cited by-同舟云学术

Possibilities for application of laser ablation in food technologies

Published:2011-07 Issue:3 Volume:12 Page:369-374
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Panchev I.N.,Kirtchev N.A.,Dimitrov D.D.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference27 articles.

1. Gel permeation chromatography and the Mark–Howink relation for pectins with different degrees of esterification;Anger;Carbohydrate Polymers,1986

2. Hydrodynamic effects responsible for the modification of polysaccharides in an aqueous solution under laser irradiation;Baranov;Technical Phycics Letters,2002

3. Interaction of CO2 laser beam with free falling drops during modification of dissolved biomolecules;Baranov;Technical Phycics Letters,2003

4. Modification on biological objects in water media by CO2-laser radiation;Baranov;Quantum Electronics,2005

5. The raising of the quality of cherry juice by impulse laser irradiation in direct electromagnetic field;Bel'skij;Elektronnaya Obrabotka Materialov,1991

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