Effect of moderate thermal and pulsed electric field treatments on textural properties of carrots, potatoes and apples

Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling

H.R. BOUN, C.C. Huxsoll · Journal of Food Science · 1991 · 279 citations

Food Chemistry, Surface Discoloration, Daucus Carota +8

CHARACTERIZATION OF THE STRESS RELAXATION CURVES OF SOLID FOODS

Micha Peleg · Journal of Food Science · 1979 · 267 citations

Agar Gel, Engineering, Mechanical Engineering +20

Estimation of characteristic damage time of food materials in pulsed-electric fields

Nikolaï Lebovka, Maksym Bazhal, Eugène Vorobiev · Journal of Food Engineering · 2002 · 255 citations

Electrical Engineering, Characteristic Damage Time, Engineering +7

Inactivation of microorganisms with pulsed electric fields: Potential for food preservation

Patrick C. Wouters, J.P.P.M. Smelt · Food Biotechnology · 1997 · 181 citations

Microbial Growth Stage, Health Sciences, Microbial Contamination +14

The effects of ohmic heating frequency on hot-air drying rate and juice yield

Marybeth Lima, Sudhir K. Sastry · Journal of Food Engineering · 1999 · 164 citations

Ohmic Heating Frequency, Engineering, Desiccation +8