Low voltage electrostatic field treatment of fresh-cut pineapples with slightly acidic electrolytic water: Influence on physicochemical changes and membrane stability
Ruyang Cheng, Wenxiang Li, Yihao Wang, Fansheng Cheng, Hao Wu, Yanan Sun
Topics & Concepts
ChemistryBrowningFood scienceAscorbic acidLipid oxidationShelf lifeMembraneElectrolytePhenolWater contentMoistureAntioxidantChromatographyBiochemistryOrganic chemistryElectrodeGeotechnical engineeringPhysical chemistryEngineeringMicrobial Inactivation MethodsPostharvest Quality and Shelf Life ManagementNanocomposite Films for Food Packaging