THE USE OF PULSED ELECTRIC FIELDS IN PRODUCING JUICE FROM PAPRIKA (CAPSICUM ANNUUM L.)
- 1 November 2001
- journal article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 25 (5) , 353-365
- https://doi.org/10.1111/j.1745-4549.2001.tb00466.x
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
- Electrical treatment of apple cossettes for intensifying juice pressingJournal of the Science of Food and Agriculture, 2000
- Carotenoids in Human Blood Plasma after Ingesting Paprika JuiceBioscience, Biotechnology, and Biochemistry, 2000
- Electrophysiological Model of Intact and Processed Plant Tissues: Cell Disintegration CriteriaBiotechnology Progress, 1999
- Food processing by pulsed electric fields. II. Biological aspectsFood Reviews International, 1999
- Anwendung elektrischer Hochspannungsimpulse als Vorbehandlungsverfahren zur Beeinflussung der Trocknungscharakteristika und Rehydratationseigenschaften von KartoffelwürfelnMolecular Nutrition & Food Research, 1997
- Stability of carotenoids and vitamin A during storage of carrot juiceFood Chemistry, 1996
- Provitamin A and Ascorbic Acid Content of Fresh Pepper Cultivars (Capsicum annuum) and Processed JalapeñosJournal of Food Science, 1994
- Juice Extraction Process and Apple Cultivar Influences on Juice PropertiesJournal of Food Science, 1991
- Effects of Chitosan on Yield and Compositional Data of Carrot and Apple JuiceJournal of Food Science, 1988
- Food volatiles. Volatilities of aldehydes, ketones, and esters in dilute water solutionJournal of Agricultural and Food Chemistry, 1969