Quality evaluation of house cricket flour processed by electrohydrodynamic drying and pulsed electric fields treatment

Psarianos, Marios; Iranshahi, Kamran; Rossi, Samantha; Gottardi, Davide; Schlüter, Oliver

doi:10.1016/j.foodchem.2023.138276

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2023.138276

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Quality evaluation of house cricket flour processed by electrohydrodynamic drying and pulsed electric fields treatment

Marios Psarianos,

Kamran Iranshahi,

Samantha Rossi

et al.

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Cited by 6 publications

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Quality evaluation of house cricket flour processed by electrohydrodynamic drying and pulsed electric fields treatment

Cited by 6 publications

References 46 publications

Study the effect of ultrasonic pretreatment combined with electrohydrodynamics on drying characteristics and volatile components of carrots

Study the effect of ultrasonic pretreatment combined with electrohydrodynamics on drying characteristics and volatile components of carrots

Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii)

Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation

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