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...
| Huvudupphovsmän: | , , , , |
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| Materialtyp: | Artikel |
| Språk: | English |
| Publicerad: |
MDPI AG
2021-01-01
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| Serie: | Foods |
| Ämnen: | |
| Länkar: | https://www.mdpi.com/2304-8158/10/2/226 |