Effects of pulsed electric fields assisted osmotic dehydration on freezing-thawing and texture of apple tissue

Journal of Food Engineering

Volumn 183, Issue , 2016, Pages 32-38

  Parniakov, Oleksii ^a   Bals, Olivier ^a   Lebovka, Nikolai ^a,b   Vorobiev, Eugene ^a  

^a SORBONNE UNIVERSITÉ   (France)

^b INSTITUTE OF BIOCOLLOID CHEMISTRY   (Ukraine)

Author keywords

Apple; Freezing thawing; Glycerol; Osmotic dehydration; Pulsed electric field

Indexed keywords

ELECTRIC FIELDS; FREEZING; FRUIT JUICES; FRUITS; GLYCEROL; OSMOSIS; THAWING; TISSUE;

APPLE; ELECTRICAL CONDUCTIVITY; FREEZING TEMPERATURES; FREEZING-THAWING; FREEZING/THAWING PROCESS; OSMOTIC DEHYDRATION; PULSED ELECTRIC FIELD; TEXTURE CHARACTERISTICS;

DEHYDRATION;

EID: 84979461906     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.03.013     Document Type: Article

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