Thermal, high pressure, and electric field processing effects on plant cell membrane integrity and relevance to fruit and vegetable quality

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Gonzalez, Maria E ^a   Barrett, Diane M ^b  

^a UNIVERSITY OF CONCEPCIÓN   (Chile)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

High pressure; Membrane integrity; Plant cells; Pulsed electric fields; Texture

Indexed keywords

ARTICLE; CELL MEMBRANE; CHEMISTRY; COMPARATIVE STUDY; ELECTROCHEMICAL ANALYSIS; FOOD PRESERVATION; FRUIT; HEAT; HYDROSTATIC PRESSURE; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; QUALITY CONTROL; ULTRASTRUCTURE; VEGETABLE;

CELL MEMBRANE; ELECTROCHEMICAL TECHNIQUES; FOOD PRESERVATION; FRUIT; HOT TEMPERATURE; HYDROSTATIC PRESSURE; MICROBIAL VIABILITY; QUALITY CONTROL; VEGETABLES;

EID: 77957120833     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01763.x     Document Type: Article

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