Pulsed electric field pre-treatment improves microstructure and crunchiness of freeze-dried plant materials: Case of strawberry

被引：0

作者：

Lammerskitten, Alica ^{[1
]}

Wiktor, Artur ^{[3
]}

Mykhailyk, Viacheslav ^{[2
]}

Samborska, Katarzyna ^{[3
]}

Gondek, Ewa ^{[3
]}

Witrowa-Rajchert, Dorota ^{[3
]}

Toepfl, Stefan ^{[1
]}

Parniakov, Oleksii ^{[1
]}

机构：

[1] Elea Vertriebs- und Vermarktungsgesellschaft MbH, Prof. von Klitzing Str. 9, Quakenbrück, 49610, Germany

[2] Institute of Engineering Thermal Physics, National Academy of Sciences of Ukraine, 2a, Marii Kapnist Str., Kyiv, 03057, Ukraine

[3] Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, Warsaw,02-776, Poland

来源：

LWT | 2020年 / 134卷

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