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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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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
Blackwell Publishing Inc
2010
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| 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 |