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The impact of pulsed electric field pretreatment of bell pepper on the selected properties of spray dried juice

  • Published:2020-10 Issue: Volume:65 Page:102446
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Rybak Katarzyna,Samborska Katarzyna,Jedlinska Aleksandra,Parniakov Oleksii,Nowacka Malgorzata,Witrowa-Rajchert Dorota,Wiktor Artur

Funder

Ministry of Science and Higher Education

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference55 articles.

1. The use of pulsed electric fields in producing juice from paprika (Capsicum annuum L);Ade-Omowaye;Journal of Food Processing and Preservation,2001

2. Kinetics of osmotic dehydration of red bell peppers as influenced by pulsed electric field pretreatment;Ade-Omowaye;Food Research International,2003

3. Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat;Aguilo-Aguayo;European Food Research and Technology,2008

4. Trends in the food and sports nutrition industry: A review;Arenas-Jal;Critical Reviews in Food Science and Nutrition,2019

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

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