Insight into enzymatic conversions due to PEF-induced cell membrane permeabilisation in plant-based tissue: potential to steer aroma functionality? KU Leuven
Over the past 20 years, the use of Pulsed Electric Field (PEF) technology has been suggested as an emerging processing technique for various food applications. PEF at low electric field strength (0,5-3 kV/cm) is able to induce irreversible membrane electroporation of plant-based tissues. This might impact enzyme-catalysed substrate conversions as in tissue-based matrices enzyme and substrate are often localised in different cell organelles or ...