Optimisation of Pulsed Electric Field Strength for Electroplasmolysis of Vegetable Tissues

Author:

Bazhal Maksym,Lebovka Nikolai,Vorobiev Eugene

Publisher

Elsevier BV

Subject

Soil Science,Agronomy and Crop Science,Food Science,Control and Systems Engineering

Reference23 articles.

1. Ade-Omowaye B I O; Angersbach A; Eshtiaghi N M; Knorr D (2000). Impact of high intensity electric field pulses on cell permeabilisation and as pre-processing step in coconut processing. Innovative Food Science and Emerging Technologies, 1(3), 203–209

2. Aguilera J M; Stanley D W (1999). Microstructural Principles of Food Processing and Engineering. Aspen Publishers, Gaithersburg, MD, USA

3. Angersbach A; Heinz V; Knorr D (2000). Effects of pulsed electric fields on cell membranes in real food systems. Innovative Food Science and Emerging Technologies, 1(2), 135–149

4. Barbosa-Canovas G V; Gongora-Nieto M M; Pothakamury U R; Swanson B G (1999). Preservation of Foods by Pulsed Electric Fields. Academic Press, London

5. Bazhal M (2001). Etude du mécanisme d’électroperméabilisation des tissus végétaux. Application à l’extraction du jus des pommes. [Study of the mechanism of electropermeabilisation of vegetable tissues. Application to the apple juice extraction.] Thèse de Doctorat, Université de Technologie de Compiègne, France

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