相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process
Robin Ostermeier et al.
FOODS (2020)
The effect of bubble size distribution on the release of microalgae proteins by ozone-flotation
Gislayne Alves Oliveira et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2019)
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields
Jessica Genovese et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature
Ya Su et al.
FOOD AND BIOPRODUCTS PROCESSING (2018)
Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production
T. Fauster et al.
JOURNAL OF FOOD ENGINEERING (2018)
Influence of pulsed electric field (PEF) pre-treatment on the convective drying kinetics of onions
R. Ostermeier et al.
JOURNAL OF FOOD ENGINEERING (2018)
Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes
A. Antunes-Rohling et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Effects of ultrasound pretreatments on the kinetics of moisture loss and oil uptake during deep fat frying of sweet potato (Ipomea batatas)
Ayobami Olayemi Oladejo et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Effect of pulsed electric fields on the structure and frying quality of kumara sweet potato tubers
Tingting Liu et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Frying of Potato Strips Pretreated by Ultrasound-Assisted Air-Drying
Jalal Dehghannya et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2016)
Size distribution and Sauter mean diameter of micro bubbles for a Venturi type bubble generator
Andriy Gordiychuk et al.
EXPERIMENTAL THERMAL AND FLUID SCIENCE (2016)
Bubble dynamics and substrate thermalization during boiling in water saturated porous matrix
J. S. Lioumbas et al.
EXPERIMENTAL THERMAL AND FLUID SCIENCE (2015)
The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries
Alexandra Ignat et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Enhancement of Food Processes by Ultrasound: A Review
Yang Tao et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Fundamentals of the frying process
Christian Gertz
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2014)
Impact of pulsed electric fields and high voltage electrical discharges on extraction of high-added value compounds from papaya peels
Oleksii Parniakov et al.
FOOD RESEARCH INTERNATIONAL (2014)
Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes
Vahid Mohammadpour Karizaki et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Ultrasound-assisted extraction for food and environmental samples
Yolanda Pico
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2013)
Pulsed electric fields and their impact on the diffusion characteristics of potato slices
A. Janositz et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
The Maillard reaction and its control during food processing. The potential of emerging technologies
H. Jaeger et al.
PATHOLOGIE BIOLOGIE (2010)
Ultrasonic innovations in the food industry: From the laboratory to commercial production
Alex Patist et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)
Bubble distribution and behaviour in bubbling fluidised beds
C. N. Lim et al.
CHEMICAL ENGINEERING SCIENCE (2007)
Pulsed electric field enhanced drying of potato tissue
Nikolai I. Lebovka et al.
JOURNAL OF FOOD ENGINEERING (2007)
Reduction of acrylamide formation in potato slices during frying
F Pedreschi et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)
How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking?
S Biedermann-Brem et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2003)
Analysis of acrylamide, a carcinogen formed in heated foodstuffs
E Tareke et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
High electric field pulse pretreatment: potential for sugar beet processing
MN Eshtiaghi et al.
JOURNAL OF FOOD ENGINEERING (2002)
分享论文
