Effects of Pulsed Electric Fields on Food Constituents, Microstructure and Sensorial Attributes of Food Products

Shualing Yang(University of Copenhagen), Lı́lia Ahrné(United States Congress), Zihan Qin(University of Copenhagen), Jeanette Otte(University of Copenhagen), Daniel M.E. Munk(University of Copenhagen), Guanchen Liu(Yangtze River Delta Physics Research Center (China))
Unknown
January 1, 2019
10.1007/978-3-030-18191-8_2
Cited by 8

Related Papers

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms
|Current Research in Food Science|2020|206
Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking
|LWT|2007|194
Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics
|LWT|2001|170
Food powder handling and processing: Industry problems, knowledge barriers and research opportunities
|Chemical Engineering and Processing - Process Intensification|2004|147
Innovative Technologies for Food Preservation
|Elsevier eBooks|2017|131