The impact of pulsed electric fields on quality parameters of freeze‐dried red beets and pineapples-Reference-Cited by-同舟云学术

The impact of pulsed electric fields on quality parameters of freeze‐dried red beets and pineapples

Published:2020-10-25 Issue:4 Volume:56 Page:1777-1787
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Ammelt Dagmar¹,Lammerskitten Alica¹^ORCID,Wiktor Artur²,Barba Francisco J.³^ORCID,Toepfl Stefan¹,Parniakov Oleksii¹

Affiliation:

1. Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Prof.‐von‐Klitzing Str. 9 QuakenbrückD‐49610Germany

2. Department of Food Engineering and Process Management Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warszawa02‐787Poland

3. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department Faculty of Pharmacy Universitat de València Avda. Vicent Andrés Estellés, s/n Burjassot, València46100Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14803

Reference42 articles.

1. Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot

2. Centrifugal osmotic dehydration and rehydration of carrot tissue pre-treated by pulsed electric field

3. Ammar J.B.(2011).Etude de l’effet des champs électriques pulsés sur la congélation des produits végétaux.

4. Ammar J.Ben Hecke E.Van Lebovka N. Vorobiev E. Lanoisellé J.L.& c. (2011).Freezing and freeze‐drying of vegetables: Benefits of a pulsed electric fields pre‐treatment. 6th International CIGR Technical Symposium ‐ Towards a Sustainable Food Chain: Food Process Bioprocessing and Food Quality Management.

5. Effect of a pulsed electric field and osmotic treatment on freezing of potato tissue;Ammar J.B.;Food Biophysics,2010

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