Effect of electric field and osmotic pre-treatments on quality of apples after freezing-thawing

Innovative Food Science and Emerging Technologies

Volumn 29, Issue , 2015, Pages 23-30

  Parniakov, O ^a,b   Lebovka, N I ^a,b   Bals, O ^a   Vorobiev, E ^a  

^a SORBONNE UNIVERSITÉ   (France)

^b INSTITUTE OF BIOCOLLOID CHEMISTRY   (Ukraine)

Author keywords

Apple; Electrical conductivity disintegration index; Electroporation; Freezing thawing; Glycerol; Ohmic heating; Osmotic treatment; Pulsed electric fields

Indexed keywords

DISINTEGRATION; ELECTRIC FIELDS; ELECTROPORATION; FREEZING; FRUITS; GLYCEROL; ISOTHERMS; JOULE HEATING; TEXTURES; THAWING; TISSUE;

APPLE; ELECTRICAL CONDUCTIVITY; FREEZING-THAWING; OSMOTIC TREATMENT; PULSED ELECTRIC FIELD;

OSMOSIS;

MALUS X DOMESTICA;

EID: 84929515333     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.03.011     Document Type: Article

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