Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers

Author： Ade-Omowaye B.I.O.   Taiwo K.A.   Eshtiaghi N.M.   Angersbach A.   Knorr D.  

Publisher： Elsevier

ISSN： 1466-8564

Source： Innovative Food Science and Emerging Technologies, Vol.4, Iss.2, 2003-06, pp. : 177-188

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