Effects of Electrical Pretreatments on the Yield and Quality Characteristics of Red Bell Pepper Puree

Electrical treatments, which are among the nonthermal preservation technologies, have been gaining importance with the changes in the preferences of consumers who want high quality foods. In this study, electroplasmolysis (EP) as a pretreatment and microwave (MW) heating as an alternative to traditi...

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Veröffentlicht in:	Journal of food quality 2015-12, Vol.38 (6), p.396-404
Hauptverfasser:	Rayman Ergün, Ahsen, Bozkir, Hamza, Taştan, Özge, Baysal, Taner
Format:	Artikel
Sprache:	eng
Schlagworte:	Bell peppers Food processing industry Foods Heating Microwaves Pretreatment Purees Red peppers
Online-Zugang:	Volltext
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