Ohmic-Assisted Texture Softening of Cabbage, Turnip, Potato and Radish in Comparison with Microwave and Conventional Heating-Reference-Cited by-同舟云学术

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Ohmic-Assisted Texture Softening of Cabbage, Turnip, Potato and Radish in Comparison with Microwave and Conventional Heating

Published:2015-02 Issue:1 Volume:46 Page:12-21
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Kamali Elahe¹,Farahnaky Asgar¹²

Affiliation:

1. Department of Food Science and Technology; College of Agriculture; Shiraz University; Shiraz 7116138229 Iran

2. School of Biomedical Sciences; Graham Centre for Agricultural Innovation; Charles Sturt University; Wagga Wagga New South Wales 2678 Australia

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12106/fullpdf

Reference39 articles.

1. Texture, microstructure and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions;Aboubakar;J. Food Eng.,2009

2. The effect of low temperature blanching on the texture of whole processed new potatoes;Abu-Ghannam;J. Food Eng.,2006

3. Texture profile analysis;Bourne;Food Technol.,1978

4. Texture, Viscosity, and Food

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2. Probabilistic-Mechanistic Evaluation of a Hybrid Drying System Using $l_{1}$ Norm Regularisation: Simultaneous Ohmic Heating and Convection Drying;Journal of Food Processing and Preservation;2024-01-18

3. Applications of pulsed electric fields for processing potatoes: Examples and equipment design;Research in Agricultural Engineering;2022-02-15

4. Physicochemical and Sensory Characteristics of Domestic Winter Radishes (Raphonus sativus L.) According to Cultivars;Journal of the Korean Society of Food Science and Nutrition;2021-12-31

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