MRI insights beyond the naked eye
Jessica Genovese (Avtor), Marko Stručić (Avtor), Igor Serša (Avtor), Vitalij Novickij (Avtor), Pietro Rocculi (Avtor), Damijan Miklavčič (Avtor), Samo Mahnič-Kalamiza (Avtor), Matej Kranjc (Avtor)

Povzetek

Alteration of cell membrane permeability by exposure of plant tissues to pulsed electric fields (PEF) is associated with physical changes in cellular and subcellular structures. The aim of our study was to investigate the possible non-uniform effect of PEF treatment due to the structural heterogeneity of plant tissues commonly used in industrial PEF applications: apple fruits, potato tubers, and carrot taproots. Spatial distribution of T$_2$ relaxation times was measured using magnetic resonance imaging in relation to local electric field established during PEF treatment and measured by magnetic resonance electrical impedance tomography. The results showed an increasingly inhomogeneous distribution of T$_2$ relaxation times with increasing complexity of the structure (carrot > potato > apple). Feasibility and considerable potential for the use of the T$_2$ mapping technique in the analysis of the effects of PEF on plant tissue structures was demonstrated.

Ključne besede

pulzna električna polja;slikanje z magnetno resonanco;električno polje;struktura rastlin;elektroporacija;pulsed electric field;magnetic resonance imaging;electric field;plant tissue structure;electroporation;

Podatki

Jezik: Angleški jezik
Leto izida:
Tipologija: 1.01 - Izvirni znanstveni članek
Organizacija: UL FE - Fakulteta za elektrotehniko
UDK: 602
COBISS: 129211395 Povezava se bo odprla v novem oknu
ISSN: 0308-8146
Št. ogledov: 18
Št. prenosov: 9
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Slovenski jezik
Sekundarne ključne besede: pulzna električna polja;slikanje z magnetno resonanco;električno polje;struktura rastlin;elektroporacija;
Vrsta dela (COBISS): Članek v reviji
Strani: str. 1-9
Letnik: ǂpt. ǂA
Zvezek: 134892
Čas izdaje: 30 Mar. 2023
DOI: 10.1016/j.foodchem.2022.134892
ID: 17698459