Impact of high-intensity electric field pulses on plant membrane permeabilization

被引：161

作者：

Knorr, D ^{[1
]}

Angersbach, A ^{[1
]}

机构：

[1] Berlin Univ Technol, Dept Food Biotechnol & Food Proc Engn, D-14195 Berlin, Germany

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1998年 / 9卷 / 05期

关键词：

D O I：

10.1016/S0924-2244(98)00040-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The application of high-intensity electric field pulses in food processing provides exciting opportunities to food companies seeking mild, safe processing technologies. The technique offers potential both as a preservation technology and as an adjunct to other processes, such as drying. In respect of such uses of high-intensity pulsed electric fields, the controlled permeabilization of plant membranes is of particular value. This review examines recent work in this area and considers attempts to adapt and optimize the technology. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：185 / 191

页数：7

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