Impregnation of Leaf Tissues and its Consequences on Metabolism and Freezing; Study on Vacuum Impregnation and Pulsed Electric Field Treatment
Freezing is a widely used method of preserving food products. Efforts are currently being directed towards improving the quality of the sensitive tissues of plant foods such as leaves, after freezing and thawing. One of the methods under investigation is the combination of vacuum impregnation (VI) with cryoprotectants and the application of a pulsed electric field (PEF) to the plant tissue prior t
