Open AccessEffect of pulsed electric field treatment on cell-membrane permeabilization of potato tissue and the quality of French fries
Author(s) -
Seung–Hyun Lee,
Hafiz Muhammad Shahbaz,
Se-Ho Jeong,
Seok-Young Hong,
DongUn Lee
Publication year - 2022
Publication title -
italian journal of food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.281
H-Index - 33
eISSN - 2239-5687
pISSN - 1120-1770
DOI - 10.15586/ijfs.v34i3.2180
Subject(s) - french fries , chemistry , sugar , membrane , reducing sugar , electric field , lightness , leaching (pedology) , food science , cell membrane , horticulture , biochemistry , biology , ecology , physics , quantum mechanics , optics , soil water