Pulsed electric field‐assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant‐based food preservation-Reference-Cited by-同舟云学术

Pulsed electric field‐assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant‐based food preservation

Author:

Punthi Fuangfah¹,Yudhistira Bara¹²^ORCID,Gavahian Mohsen³,Chang Chao‐Kai¹,Cheng Kuan‐Chen⁴⁵⁶⁷^ORCID,Hou Chih‐Yao⁸^ORCID,Hsieh Chang‐Wei¹⁷^ORCID

Affiliation:

1. Department of Food Science and Biotechnology National Chung Hsing University Taichung Taiwan Republic of China

2. Department of Food Science and Technology Sebelas Maret University Surakarta Indonesia

3. Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan Republic of China

4. Institute of Biotechnology National Taiwan University Taipei Taiwan Republic of China

5. Graduate Institute of Food Science Technology National Taiwan University Taipei Taiwan Republic of China

6. Department of Optometry Asia University Taichung Taiwan Republic of China

7. Department of Medical Research China Medical University Hospital Taichung Taiwan Republic of China

8. Department of Seafood Science National Kaohsiung University of Science and Technology Kaohsiung Taiwan Republic of China

Publisher

Wiley

Subject

Food Science

Link

Reference138 articles.

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