Effects of high electric field pulses on enzymes

Author： Van Loey A.   Verachtert B.   Hendrickx  

Publisher： Elsevier

ISSN： 0924-2244

Source： Trends in Food Science and Technology, Vol.12, Iss.3, 2001-03, pp. : 94-102

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Processing concepts based on high intensity electric field pulses

By Knorr  

Trends in Food Science and Technology, Vol. 12, Iss. 3, 2001-03 ,pp. : 129-135

Elsevier

Access to resources Recommend Favorite

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

By Knorr D.   Angersbach A.  

Trends in Food Science and Technology, Vol. 9, Iss. 5, 1998-05 ,pp. : 185-191

Elsevier

Access to resources Recommend Favorite

Effects of high voltage electric pulses on protein-based food constituents and structures

By Barsotti L.   Dumay E.   Mu T.H.   Fernandez Diaz M.D.   Cheftel  

Trends in Food Science and Technology, Vol. 12, Iss. 3, 2001-03 ,pp. : 136-144

Elsevier

Access to resources Recommend Favorite

Quality-Related Enzymes in Plant-Based Products: Effects of Novel Food Processing Technologies Part 2: Pulsed Electric Field Processing

By Terefe Netsanet Shiferaw   Buckow Roman   Versteeg Cornelis  

Critical Reviews in Food Science and Nutrition, Vol. 55, Iss. 1, 2015-01 ,pp. : 1-15

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of electric field pulses on microstructure of muscle foods and roes

By Gudmundsson M.   Hafsteinsson H.  

Trends in Food Science and Technology, Vol. 12, Iss. 3, 2001-03 ,pp. : 122-128

Elsevier

Access to resources Recommend Favorite