The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties-Reference-Cited by-同舟云学术

The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties

Published:2020-11-15 Issue:12 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Lammerskitten Alica¹,Shorstkii Ivan²^ORCID,Parniakov Oleksii¹^ORCID,Mykhailyk Viacheslav³,Toepfl Stefan¹,Rybak Katarzyna⁴,Dadan Magdalena⁴^ORCID,Nowacka Malgorzata⁴^ORCID,Wiktor Artur⁴^ORCID

Affiliation:

1. Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Quakenbrück Germany

2. Department of Technological Equipment and Life‐support Systems Kuban State University of Technology Krasnodar Russia

3. Institute of Engineering Thermal Physics National Academy of Sciences of Ukraine Kyiv Ukraine

4. Department of Food Engineering and Process Management, Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland

Funder

Deutscher Akademischer Austauschdienst

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14973

Reference38 articles.

1. Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods

2. Current applications and new opportunities for the use of pulsed electric fields in food science and industry

3. Characterization and Quantitation of Polyphenolic Compounds in Bark, Kernel, Leaves, and Peel of Mango (Mangifera indica L.)

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