Improving mass transfer to soften tissues by pulsed electric fields: Fundamentals and applications

Annual Review of Food Science and Technology

Volumn 3, Issue 1, 2012, Pages 263-282

  Puertolas E ^a   Luengo, E ^b   Alvarez I ^b   Raso, J ^b  

^a MARINE RESEARCH DIVISION   (Spain)

^b UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

electroporation; extraction; nonthermal; permeabilization

Indexed keywords

ELECTROPORATION; ENERGY REQUIREMENTS; ENHANCING MASS TRANSFER; ENZYMATIC TREATMENTS; FOOD INDUSTRIES; FOOD MATRIXES; MASS TRANSFER PHENOMENA; NON-THERMAL PROCESSING; NONTHERMAL; PERMEABILIZATION; PRE-TREATMENTS; PULSED ELECTRIC FIELD; QUALITY DETERIORATIONS; STATE OF THE ART;

CELL MEMBRANES; CYTOLOGY; ELECTRIC FIELDS; EXTRACTION; TISSUE;

MASS TRANSFER;

FOOD ADDITIVE; VEGETABLE OIL;

CELL MEMBRANE PERMEABILITY; CHEMISTRY; ECONOMICS; ELECTROCHEMICAL ANALYSIS; ELECTROPORATION; FOOD HANDLING; FOOD PRESERVATION; METHODOLOGY; REVIEW; WINE;

CELL MEMBRANE PERMEABILITY; ELECTROCHEMICAL TECHNIQUES; ELECTROPORATION; FOOD ADDITIVES; FOOD HANDLING; FOOD, PRESERVED; PLANT OILS; WINE;

EID: 84862675783     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-022811-101208     Document Type: Article

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