Essays about: "reversible electroporation"
Showing result 1 - 5 of 6 essays containing the words reversible electroporation.
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1. Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : A continuous growth of the world population raises the importance of preserving food resources while maintaining their nutrient value. Leafy vegetables such as spinach are a food category which decay quickly, and a large amount ends up as food waste. READ MORE
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2. The effectivity of vacuum impregnation with glycerol and secondary metabolites on electroporated arugula leaves to improve freezing stability.
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : Freeze damage is a common issue in many food items. The cellular dehydration caused by freezing can be prevented through addition of a cryoprotectant. Research has shown that it is possible to improve the freezing tolerance of plant materials by addition of cryoprotectants, which forms hydrogen bonds with water molecules. READ MORE
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3. Shelf life of fresh-cut fruits and salad leaves treated with Pulsed Electric Field (PEF)
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : Application of Pulsed Electric Field (PEF) treatment on five fresh commodities was analysed for the changes in the metabolic and physiological effects on their shelf life. Treatment parameters were optimised in order to achieve uniform electroporation on the samples, which was analysed by Propidium Iodide staining for the leaf samples. READ MORE
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4. Application of pulsed electric fields and vacuum impregnation to improve the freezing tolerance of fresh Origanum vulgare leaves
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : One of most ancient food preservation methods is freezing because there are not caused significant changes the sensory characteristics and nutritional value of foods. Last decade, have been made great steps for the optimization of freezing tolerance of fresh vegetables, fruits and species. READ MORE
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5. Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil leaves
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : In this work the impact of different drying techniques and the stomata aperture induced by pulsed electric field (PEF) prior drying on quality of the dried products was assessed. The conditions of the electroporation treatment were chosen to induce an irreversible opening of the stomata of the basil leaves. READ MORE
