Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing
Kantono, Kevin, Hamid, Nazimah, Oey, Indrawati, Wang, Shu, Xu, Yun, Ma, Qianli, Faridnia, Farnaz, Farouk, Mustafa
Published in Food research international (01.07.2019)
Published in Food research international (01.07.2019)
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Journal Article
Innovative approach to determine the effect of pulsed electric fields on the microstructure of whole potato tubers: Use of cell viability, microscopic images and ionic leakage measurements
Faridnia, Farnaz, Burritt, David J., Bremer, Phil J., Oey, Indrawati
Published in Food research international (01.11.2015)
Published in Food research international (01.11.2015)
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Journal Article
Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles
Faridnia, Farnaz, Ma, Qian Li, Bremer, Phil J., Burritt, David John, Hamid, Nazimah, Oey, Indrawati
Published in Innovative food science & emerging technologies (01.05.2015)
Published in Innovative food science & emerging technologies (01.05.2015)
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Journal Article
Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats
Ma, Qianli, Hamid, Nazimah, Oey, Indrawati, Kantono, Kevin, Faridnia, Farnaz, Yoo, Michelle, Farouk, Mustafa
Published in Innovative food science & emerging technologies (01.10.2016)
Published in Innovative food science & emerging technologies (01.10.2016)
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