Electroporation in Food Processing and Biorefinery

Electroporation is a method of treatment of plant tissue that due to its nonthermal nature enables preservation of the natural quality, colour and vitamin composition of food products. The range of processes where electroporation was shown to preserve quality, increase extract yield or optimize ener...

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Veröffentlicht in:	The Journal of membrane biology 2014-12, Vol.247 (12), p.1279-1304
Hauptverfasser:	Mahnič-Kalamiza, Samo, Vorobiev, Eugène, Miklavčič, Damijan
Format:	Artikel
Sprache:	eng
Schlagworte:	Biochemistry Biodiesel fuels Biomedical and Life Sciences Cryopreservation - methods Electric fields Electroporation - methods Food Handling - methods Food Preservation - methods Food science Human Physiology Life Sciences Membranes
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