The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. T...

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Detalles Bibliográficos
Autores principales: Rybak, Katarzyna, Wiktor, Artur, Witrowa-Rajchert, Dorota, Parniakov, Oleksii, Nowacka, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911373/
https://www.ncbi.nlm.nih.gov/pubmed/33499383
http://dx.doi.org/10.3390/foods10020226

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911373/
https://www.ncbi.nlm.nih.gov/pubmed/33499383
http://dx.doi.org/10.3390/foods10020226

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