Pulsed electric field treatment of carrots before drying and rehydration
- 21 August 2009
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 89 (14), 2372-2376
- https://doi.org/10.1002/jsfa.3730
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- Drying Characteristics of Pulsed Electric Field-Treated CarrotDrying Technology, 2008
- Kinetics of Solids Leaching During Rehydration of Particulate Dry VegetablesJournal of Food Science, 2004
- Textural Changes in Apple Tissue During Pulsed Electric Field TreatmentJournal of Food Science, 2003
- Osmotic Dehydration Behavior of Red Paprika (Capsicum Annuum L.)Journal of Food Science, 2002
- EFFECTS OF THERMAL AND ELECTROTHERMAL PRETREATMENTS ON HOT AIR DRYING RATE OF VEGETABLE TISSUEJournal of Food Process Engineering, 2000
- Accelerated Mass Transfer During Osmotic Dehydration of High Intensity Electrical Field Pulse Pretreated CarrotsJournal of Food Science, 1999
- Food processing by pulsed electric fields. II. Biological aspectsFood Reviews International, 1999
- Effect of pre‐drying treatment, drying and rehydration on plant tissue properties: A reviewInternational Journal of Food Properties, 1998
- High‐Pressure and Freezing Pretreatment Effects on Drying, Rehydration, Texture and Color of Green Beans, Carrots and PotatoesJournal of Food Science, 1994
- Texture and Rehydration of Dehydrated Carrots as Affected by Low Temperature BlanchingJournal of Food Science, 1992