Effects of pulsed electric field on quality factors and mass transfer during osmotic dehydration of apples

Journal of Food Process Engineering

Volumn 26, Issue 1, 2003, Pages 31-48

  Taiwo, Kehinde A ^a,b   Angersbach, Alexander ^a   Knorr, Dietrich ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMISTRY; DEHYDRATION; ELECTRIC FIELDS; FOOD PRESERVATION; MASS TRANSFER; VITAMINS;

CELL MEMBRANE PERMEABILIZATION; FIELD STRENGTH; HIGH INTENSITY ELECTRIC FIELD PULSES; OSMOTIC DEHYDRATION; VITAMIN C;

FRUITS;

MALUS X DOMESTICA; MUS;

EID: 0038664263     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2003.tb00588.x     Document Type: Article

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