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

Author:

Faridnia Farnaz,Burritt David J.,Bremer Phil J.,Oey IndrawatiORCID

Funder

Graduate Research Committee

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

1. Image processing with ImageJ;Abramoff;Biophotonics International,2004

2. Microstructural principles of food processing and engineering;Aguilera,1990

3. Observations on the water distribution and extractable sugar content in carrot slices after pulsed electric field treatment;Aguiló-Aguayo;Food Research International,2014

4. Effect of a pulsed electric field and osmotic treatment on freezing of potato tissue;Ammar;Food Biophysics,2010

5. High intensity electric field pulses as pre-treatment for affecting dehydration characteristics and rehydration properties of potato cubes;Angersbach;Nahrung-Food,1997

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