Structural and Biochemical Changes Induced by Pulsed Electric Field Treatments on Cabernet Sauvignon Grape Berry Skins: Impact on Cell Wall Total Tannins and Polysaccharides-Reference-Cited by-同舟云学术

Structural and Biochemical Changes Induced by Pulsed Electric Field Treatments on Cabernet Sauvignon Grape Berry Skins: Impact on Cell Wall Total Tannins and Polysaccharides

Published:2014-03-25 Issue:13 Volume:62 Page:2925-2934
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cholet Céline¹²,Delsart Cristèle¹²,Petrel Mélina³⁴⁵,Gontier Etienne³⁴⁵,Grimi Nabil⁶,L’Hyvernay Annie¹²,Ghidossi Remy¹²,Vorobiev Eugène⁶,Mietton-Peuchot Martine¹²,Gény Laurence¹²

Affiliation:

1. Université de Bordeaux, Institut des Sciences de la Vigne et du Vin, EA 4577, Unité de recherche œnologie, France

2. INRA, ISVV, USC 1219 Œnologie, 210 Chemin de Leysotte, CS 50008, F-33882 Villenave d’Ornon, France

3. Université Bordeaux, Bordeaux Imaging Center, UMS 3420, F-33000 Bordeaux, France

4. CNRS, Bordeaux Imaging Center, UMS 3420, F-33000 Bordeaux, France

5. INSERM, Bordeaux Imaging Center, US 004, F-33000 Bordeaux, France

6. Université de Technologie de Compiègne, Transformation Intégrée de la Matière Renouvelable (TIMR, EA 4297, UTC/ESCOM), Equipe Technologies Agro-industrielles, Centre de Recherche de Royallieu, B.P. 20529-60205, Compiègne Cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf404804d

Reference56 articles.

1. Cell poration and cell fusion using an oscillating electric field

2. In situ visualization of the effect of a pulsed electric field on plant tissue

3. Microscopic visualization of Pulsed Electric Field induced changes on plant cellular level

4. The temperature effect during pulse application on cell membrane fluidity and permeabilization

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