The application of electrostatic field technology for the preservation of perishable foods
Author:
Affiliation:
1. China Agricultural University, China; China Agricultural University, China
2. China Agricultural University, China
3. Ludong University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000102016&tlng=en
Reference72 articles.
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3. Experiment of thawing shrimps (Penaeus vannamei) with high voltage electric field;Bai Y.;International Journal of Applied Electromagnetics and Mechanics,2017
4. Application of high voltage electric field (HVEF) drying technology in potato chips;Bai Y.;Journal of Physics: Conference Series,2013
5. Preliminary studies on Spanish mackerel fresh-keeping method in high-voltage electric field;Bai Y.-X.;Journal of Aquatic Food Product Technology,2015
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1. Mechanism of low-voltage electrostatic field on flavor retention in refrigerated sturgeon caviar: Insights from phospholipids;Food Chemistry: X;2024-10
2. Effect of the electrostatic field on fish deterioration: the case of the European anchovy (Engraulis encrasicolus);International Journal of Food Science & Technology;2024-03-19
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