Effects of pulsed electric fields (PEF) at 35 kV/cm for 59 μs on the quality of orange juice
were investigated and compared with those of heat pasteurization at 94.6° C for 30 s. The …

Effects of commercial‐scale pulsed electric field (PEF) processing on the microbial stability,
ascorbic acid, flavor compounds, color, Brix, pH, and sensory properties of orange juice …

The effects of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1,000 μs;
bipolar 4-μs pulses at 200 Hz) on the microbial shelf life and quality-related parameters of …

Effects of commercial scale pulsed electric field (PEF) processing on the quality of tomato
juice were studied and compared with those of thermal processing. Tomato juice was …

Orange juice was treated with pulsed electric fields (PEF) in a pilot‐plant system to optimize
PEF‐processing conditions for maximum microbial inactivation and to investigate the effects …

The headspace flavor compounds of fresh squeezed orange juice processed by pulsed
electric field (PEF) at 30 kV/cm for 240 or 480 μs, or heat at 90° C for 1 min were isolated by …

Effects of commercial‐scale pulsed electric field (PEF) processing on the flavor and color of
tomato juice during storage at 4 deg; for 112 d were studied. Tomato juice was prepared by …

Apple juice, extracted from golden delicious fruits, was pasteurized using a pulsed electric
field (PEF) treatment and compared with a conventional high temperature-short time (HTST) …

Treatment of fruit and vegetable juices with pulsed electric field (PEF) process is one of the
promising non-thermal technologies with the great potential for microbial and enzymes …

Effects of electric field strength (0–35kV/cm) and pulse rise time (PRT) of 2μs and 0.2 μs
during pulsed electric fields (PEF) on enzymatic activity, vitamin C, total phenols, antioxidant …