Electric fields as effective strategies for enhancing quality attributes of meat in cold chain logistics: A review-Reference-Cited by-同舟云学术

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Electric fields as effective strategies for enhancing quality attributes of meat in cold chain logistics: A review

Published:2024-10 Issue: Volume:193 Page:114839
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lin Hengxun,Wu Guangyu,Hu Xiaojia,Chisoro Prince,Yang Chuan,Li Qingqing,Blecker Christophe,Li Xia,Zhang Chunhui^ORCID

Publisher

Elsevier BV

Reference112 articles.

1. Quality and safety considerations of incorporating Post-PEF ageing into the pulsed electric fields and sous vide processing chain;Alahakoon;Food and Bioprocess Technology,2019

2. Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins;Amiri;Innovative Food Science & Emerging Technologies,2019

3. Electrical systems for pulsed electric field applications in the food industry: An engineering perspective;Arshad;Trends in Food Science & Technology,2020

4. An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat;Arroyo;Poultry Science,2015

5. Promotion and retardation of heat transfer by electric fields;Asakawa;Nature,1976

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Non-crystal freezing storage assisted by alternating electric field on fresh yak meat quality;Meat Science;2025-09

2. Clear insight into myofibrillar protein denaturation under freezing stress to improved muscle food quality: A review;Food Bioscience;2025-09

3. Emerging cold energy storage sol for soft freezing of fresh produce in cold chain transportation;Energy;2025-06

4. The Effects of Water Migration on Fresh Food Freezing Processing;Food Engineering Reviews;2025-05-28

5. Thawing frozen foods: A comparative review of traditional and innovative methods;Comprehensive Reviews in Food Science and Food Safety;2025-02-19

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