Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika
- 31 March 2001
- journal article
- Published by Elsevier in Innovative Food Science & Emerging Technologies
- Vol. 2 (1) , 1-7
- https://doi.org/10.1016/s1466-8564(00)00022-9
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Electrophysiological Model of Intact and Processed Plant Tissues: Cell Disintegration CriteriaBiotechnology Progress, 1999
- Enhanced Mass Transfer During Osmotic Dehydration of High Pressure Treated PineappleJournal of Food Science, 1998
- Impact of high-intensity electric field pulses on plant membrane permeabilizationTrends in Food Science & Technology, 1998
- Application of osmotic treatment in tomato processing—effect of skin treatments on mass transfer in osmotic dehydration of tomatoesFood Research International, 1997
- Anwendung elektrischer Hochspannungsimpulse als Vorbehandlungsverfahren zur Beeinflussung der Trocknungscharakteristika und Rehydratationseigenschaften von KartoffelwürfelnMolecular Nutrition & Food Research, 1997
- Plant cell and tissue cultures as model systems for monitoring the impact of unit operations on plant foodsTrends in Food Science & Technology, 1994
- Determining the diffusivity of sodium hydroxide through tomato and capsicum skinsJournal of Food Engineering, 1989
- Permeabilization of cultivated plant cells by electroporation for release of intracellularly stored secondary productsPlant Cell Reports, 1988
- Effect of ethyl oleate on the rate of air-drying of foodsJournal of Food Engineering, 1988
- The prevention of browning during drying by the cold dipping treatment of sultana grapesJournal of the Science of Food and Agriculture, 1964