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15/10/2015 (Added to site)
Author(s): Saulis, G.; Rodaitė-Riševičienė, R.; Dainauskaitė, V. S.; Saulė, R.

Electrochemical processes during high-voltage electric pulses and their importance in food processing technology

Book: V. Ravishankar Rai (Ed.), “Advances in Food Biotechnology”, John Wiley & Sons (2015), pp. 575–591
DOI: n/a
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Abstract: When using high-voltage electrical pulses for electroporation of cells and tissues scientistsmust keep in mind that, besides an electrically induced cell membrane permeabilization, various primary electrochemical and secondary chemical reactions occur at the surfaces between the solution and the electrodes as well as in the solution; the products generated due to these reactions can influence the biochemical processes taking place in their experimental systems.



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