Comparison study of static and alternating magnetic field treatments on the quality preservation effect of cherry tomato at low temperature-Reference-Cited by-同舟云学术

Comparison study of static and alternating magnetic field treatments on the quality preservation effect of cherry tomato at low temperature

Published:2020-06-02 Issue:9 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Yang Zhao¹^ORCID,Zhang Lei¹,Zhao Songsong¹,Luo Na¹^ORCID,Deng Qiujia¹

Affiliation:

1. Key Laboratory of Efficient Utilization of Low and Medium Grade Energy, Ministry of Education, School of Mechanical EngineeringTianjin University Tianjin China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Tianjin City

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13453

Reference42 articles.

1. On reduction in the surface tension of water due to magnetic treatment

2. Effect of Magnetic Field on Peroxidase Activities of Soybean Tissue Culture

3. Enhancement of cytochrome oxidase activity in 60 Hz magnetic fields

4. The effects of magnetic fields on water molecular hydrogen bonds

5. Analysis of apoplastic and symplastic antioxidant system in shallot leaves: Impacts of weak static electric and magnetic field

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of alternating magnetic field on ice crystal nucleation and its application for near-freezing temperature storage of grapes;Journal of Future Foods;2025-06

2. Magnetic field: A non-thermal technology in food processing;Food Control;2024-12

3. Exploring the role of static magnetic field in supercooling storage from the viewpoint of meat quality and microbial community;Food Research International;2024-11

4. Comparative sensitivity of A-type and B-type starch crystals to ultrahigh magnetic fields;International Journal of Biological Macromolecules;2024-10

5. Improvement of mechanical, barrier properties, and water resistance of konjac glucomannan/curdlan film by zein addition and the coating for cherry tomato preservation;International Journal of Biological Macromolecules;2024-09