Effect of osmotic pretreatment and pulsed electric field on the viscoelastic properties of potato tissue
- 30 September 2003
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 59 (2-3) , 169-175
- https://doi.org/10.1016/s0260-8774(02)00454-5
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- In situ visualization of the effect of a pulsed electric field on plant tissueJournal of Food Engineering, 2002
- Solid–liquid expression of cellular materials enhanced by pulsed electric fieldChemical Engineering and Processing - Process Intensification, 2002
- High electric field pulse pretreatment: potential for sugar beet processingJournal of Food Engineering, 2002
- Pulsed electric field treatment of apple tissue during compression for juice extractionJournal of Food Engineering, 2001
- Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foodsTrends in Food Science & Technology, 2001
- Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprikaInnovative Food Science & Emerging Technologies, 2001
- Electrical treatment of apple cossettes for intensifying juice pressingJournal of the Science of Food and Agriculture, 2000
- Effects of pulsed electric fields on cell membranes in real food systemsInnovative Food Science & Emerging Technologies, 2000
- Electrophysiological Model of Intact and Processed Plant Tissues: Cell Disintegration CriteriaBiotechnology Progress, 1999
- Determination of the Viscoelastic Properties of Apple FleshTransactions of the ASAE, 1976