Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
Research development of Plused Electric Field on extraction of food functional ingredients[J]. Science and Technology of Food Industry, 2012, (18): 389-392. DOI: 10.13386/j.issn1002-0306.2012.18.094
Citation: Research development of Plused Electric Field on extraction of food functional ingredients[J]. Science and Technology of Food Industry, 2012, (18): 389-392. DOI: 10.13386/j.issn1002-0306.2012.18.094
shu

Research development of Plused Electric Field on extraction of food functional ingredients

    Graphical Abstract
    • Abstract
  • Pulsed Electric Field was an important non-thermal processing technique, which was applied in pasteurization for liquid products and enzymes inactivation.With the development of PEF technology, it was used more and more in the field of extraction.The application of electric field could result in disruption of the cell membrane, as well as improvement the extraction rate of component in cell.In this review, research advances in the PEF technology of extraction was introduced, to provide references for extracting functional ingredients.
    • FullText(HTML)
  • loading
    • References (34)
    • Related Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return