Using pulsed electric field for improvement of components extraction of saffron (Crocus sativus) stigma and its pomace

Journal of Food Processing and Preservation

Volumn 37, Issue 5, 2013, Pages 1008-1013

  Pourzaki, Abbas ^a   Mirzaee, Hossein ^a   Hemmati Kakhki, Abbas ^b  

^a Departments of Electrical and Electronic Engineering   (Iran)

^b RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

COMPONENT EXTRACTION; CROCUS SATIVUS; ELECTRIC FIELD STRENGTH; HIGH-VOLTAGE PULSED ELECTRIC FIELD; PULSE NUMBER; PULSED ELECTRIC FIELD; PULSEWIDTHS;

COLOR; ELECTRIC FIELDS; EXPERIMENTS; FOOD ADDITIVES; FOOD PROCESSING; PASTEURIZATION;

EXTRACTION;

CROCUS SATIVUS;

EID: 84885849500     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00749.x     Document Type: Article

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