Combined effect of pulsed electric field and osmotic dehydration pretreatments on mass transfer and quality of air‐dried pumpkin-Reference-Cited by-同舟云学术

Combined effect of pulsed electric field and osmotic dehydration pretreatments on mass transfer and quality of air‐dried pumpkin

Published:2022-10-17 Issue:11 Volume:87 Page:4839-4853
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Paraskevopoulou Eleni¹,Andreou Varvara¹,Dermesonlouoglou Efimia K.¹^ORCID,Taoukis Petros S.¹^ORCID

Affiliation:

1. School of Chemical Engineering, Laboratory of Food Chemistry and Technology National Technical University of Athens Iroon Polytechniou Polytechnioupoli Zorafou Athens Greece

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16350

Reference62 articles.

1. Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers

2. Developments in osmotic dehydration technique for the preservation of fruits and vegetables

3. Microwave, air and combined microwave–air-drying parameters of pumpkin slices

4. Human perception of color differences using computer vision system measurements of raw pork loin

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