Effect of product orientation and process intensity during pulsed electric field treatment on the volatile profile of leek (Allium ampeloprasum var. porrum)

Innovative Food Science & Emerging Technologies 2026 Open access

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Authors: Lize Lanssens, Sophie M. Delbaere, J. Van Audenhove, Pranaty Pillarisetti, Maarten L.A.T.M. Hertog, Marc Hendrickx, Ann Van Loey

DOI: 10.1016/j.ifset.2026.104531

Cited by: 3

References: 50

Fields of Study & Subjects

Microbial Inactivation Methods Magnetic and Electromagnetic Effects Food Drying and Modeling

References 50