Electrochemical Reaction and Oxidation of Lecithin under Pulsed Electric Fields (PEF) Processing-Reference-Cited by-同舟云学术

Electrochemical Reaction and Oxidation of Lecithin under Pulsed Electric Fields (PEF) Processing

Published:2012-12-04 Issue:49 Volume:60 Page:12204-12209
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhao Wei¹,Yang Ruijin¹,Liang Qi¹,Zhang Wenbin¹,Hua Xiao¹,Tang Yali¹

Affiliation:

1. State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Wuxi 214122, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf304236h

Reference38 articles.

1. Pulsed Electric Field-Assisted Vinification of Aglianico and Piedirosso Grapes

2. Application of pulsed electric fields at oil yield and content of functional food ingredients at the production of rapeseed oil

3. Barbosa-Canovas, G. V.; Pothakamury, U. R.; Palou, E.; Swanson, B. G.Nonthermal Preservation of Foods;Marcel Dekker:New York, 1998; p276.

4. Electrochemical reactions and electrode corrosion in pulsed electric field (PEF) treatment chambers

5. Effects of pulsed electric fields on bioactive compounds in foods: a review

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