Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing
Marbie Alpos, Sze Ying Leong, Veronica Liesaputra, Indrawati Oey
Topics & Concepts
PhaseolusMasticationFood scienceTexture (cosmology)Particle sizeCalciumChemistryParticle (ecology)Electric fieldMaterials scienceBotanyMetallurgyDentistryBiologyMedicineEcologyImage (mathematics)Computer scienceQuantum mechanicsPhysical chemistryPhysicsArtificial intelligenceMicrobial Inactivation MethodsMagnetic and Electromagnetic EffectsFood composition and properties