Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms

Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms

This research investigates potential mechanisms of novel magnetic field (MF) treatments in inhibiting cell-wall-degrading enzymes, aiming to reduce weight loss and preserve the post-harvest quality of tomatoes (<i>Solanum lycopersicum</i> L.) as a climacteric fruit. The optimization of t...

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Bibliographic Details
Main Authors: Chao-Kai Chang, Prakoso Adi, Rizka Mulyani, Chun-Fu Lin, Ratna Sari Listyaningrum, Shella Permatasari Santoso, Mohsen Gavahian, Chang-Wei Hsieh
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
emerging technologies
magnetic field
orthogonal experiment
sustainable preservation
process optimization
tissue degrading enzyme
Online Access:https://www.mdpi.com/2304-8158/14/2/166
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