Possibilities for application of laser ablation in food technologies

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 3, 2011, Pages 369-374

  Panchev, I N ^a   Kirtchev, N A ^a   Dimitrov, D D ^b  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

^b Ladec Ltd   (Bulgaria)

Author keywords

CO2 laser; Edible films; Laser ablation; Pectin extraction; Peeling

Indexed keywords

ANTI-MICROBIAL EFFECTS; APPLICATION OF LASER; AROMA SUBSTANCES; CELLULOSE FIBER; EDIBLE FILMS; FAST FOOD ESTABLISHMENTS; FRUIT AND VEGETABLES; GEL STRENGTHS; HARD SURFACE; LASER TREATMENT; ORGANOLEPTIC PROPERTIES; PECTIN EXTRACTION; PHYSICOCHEMICAL PROPERTY; PRE-TREATMENT; PRELIMINARY TREATMENT; WATER SOLUTIONS;

ABLATION; CARBON DIOXIDE; CELLULOSE FILMS; CHEMICAL PROPERTIES; CITRUS FRUITS; ENGINEERING RESEARCH; ESTERIFICATION; ESTERS; FOOD PROCESSING; GELS; HYDROCHLORIC ACID; INDUSTRIAL RESEARCH; LASER ABLATION; MOLECULAR WEIGHT; SOLVENT EXTRACTION; VEGETABLES;

LASER APPLICATIONS;

CARBON DIOXIDE; CELLULOSE FILM; CHEMICAL PROPERTIES; ESTERIFICATION; ESTERS; EXTRACTION; GELS; HYDROCHLORIC ACID; LASERS; MOLECULAR WEIGHT; PECTINS; PEELING; VEGETABLES;

CITRUS; CITRUS LIMON;

EID: 79960105614     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.02.008     Document Type: Article

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