Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods

Trends in Food Science and Technology

Volumn 12, Issue 8, 2001, Pages 285-295

  Ade Omowaye, B I O ^a   Angersbach, A ^a   Taiwo, K A ^a   Knorr, D ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMISTRY; BIOLOGICAL MATERIALS PRESERVATION; DEGRADATION; FRUITS; MASS TRANSFER; MEMBRANES;

DRYING TIME;

DEHYDRATION;

MUS;

EID: 0035739497     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0924-2244(01)00095-4     Document Type: Article

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