Thermal, High Pressure, and Electric Field Processing Effects on Plant Cell Membrane Integrity and Relevance to Fruit and Vegetable Quality

Advanced food processing methods that accomplish inactivation of microorganisms but minimize adverse thermal exposure are of great interest to the food industry. High pressure (HP) and pulsed electric field (PEF) processing are commercially applied to produce high quality fruit and vegetable product...

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Detalles Bibliográficos
Autores principales: Gonzalez, Maria E, Barrett, Diane M
Formato: Texto
Lenguaje:English
Publicado: Blackwell Publishing Inc 2010
Materias:
R: Concise Reviews/Hypotheses in Food Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2995313/
https://www.ncbi.nlm.nih.gov/pubmed/20492210
http://dx.doi.org/10.1111/j.1750-3841.2010.01763.x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2995313/
https://www.ncbi.nlm.nih.gov/pubmed/20492210
http://dx.doi.org/10.1111/j.1750-3841.2010.01763.x

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