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机译:脉冲电场与真空注入相结合对冷冻/解冻草莓品质参数的影响
Univ SS Cyril & Methodius, Fac Technol & Met, Dept Food Technol & Biotechnol, Rudjer Boskovic 16, Skopje 1000, Macedonia;
Univ Bologna, Dept Agr & Food Sci, Campus Food Sci,Piazza Goidanich 60, I-47521 Cesena, FC, Italy;
Univ Bologna, Dept Agr & Food Sci, Campus Food Sci,Piazza Goidanich 60, I-47521 Cesena, FC, Italy;
Univ SS Cyril & Methodius, Fac Technol & Met, Dept Food Technol & Biotechnol, Rudjer Boskovic 16, Skopje 1000, Macedonia;
Univ SS Cyril & Methodius, Fac Technol & Met, Dept Food Technol & Biotechnol, Rudjer Boskovic 16, Skopje 1000, Macedonia;
Univ Bologna, Dept Agr & Food Sci, Campus Food Sci,Piazza Goidanich 60, I-47521 Cesena, FC, Italy;
Vacuum infusion; Pulsed electric field; Cryoprotectants; Freezing; Strawberry; Quality parameters;
机译:冷冻胡萝卜盘之前的脉冲电场处理可在融化后显着保持其初始质量参数
机译:经受脉冲电场处理的冷冻和冷冻解冻羊肉切口的物理化学性质的变化
机译:影响草莓汁多酚氧化酶活性的高强度脉冲电场处理参数
机译:真空冷冻干燥中高脉冲电场对果蔬预处理参数的实验研究
机译:通过脉冲电场保存食品:评估关键加工参数和工艺优化。
机译:冷冻和冷冻羊肉切割的脉冲电场(PEF)加工:感觉特征与肉类化学成分之间的关系
机译:高压电场工艺参数对解冻过程中冷冻牛肉水控容量的影响