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- Taştan, Özge, et al. Show all 4 Authors
- Journal of food quality 2015 v.38 no.6 pp. 396-404
- ascorbic acid; food processing; heat; pectins; pepper; permeability; plant tissues; processing technology; response surface methodology; sweet peppers; traditional foods; vegetable juices
- ... 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 traditional heating were used in the production of red pepper puree in order to increase the puree yield an ...