Pulsed electric field (PEF) processing of foods and its combination with electron beam processing
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Elsevier
Reference90 articles.
1. Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behavior of red bell peppers,;Ade-Omowaye;J Food Eng,2003
2. Impact of high intensity pulsed electric field variables affecting peroxidase and lipoxygenase activities of watermelon juice,;Aguilo-Aguayo;LWT - Food Sci Tech,2010
3. Impact of high intensity electricfield pulses on cell permeabilisation and as pre-processing step in coconut processing;Ade-Omowaye;Innov Food Sci Emerg Tech,2001
4. Use of pulsed electric field pretreatment to improve dehydration characteristics of plant based foods,;Ade-Omowaye;Trends Food Sci Tech,2002
5. Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment,;Ade-Amowaye;J Food Eng,2002
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