High-intensity pulsed electric fields (HIPEF) treatment is a nonthermal technology that has
been studied in the last few years as an alternative to heat treatments. It consists of applying …

PEF is an innovative technology to extend the shelf life of fresh liquid food products, mainly
juices, with minor impact on the quality. Many lab scale studies have been published …

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 …

The effects of pulsed electric fields technology (15–40kV/cm; 0–700μs) and thermal
processing (84° C and 95° C, 15–120s) were studied on an orange juice and milk mixed …

The application of high voltage electric field for preservation of fruit juices has a promising
scope in the food industry. The pulsed electric field (PEF) is an innovative non-thermal …

Tomato juices produced from tomatoes subjected to moderate-intensity pulsed electric fields
(MIPEF) and from untreated tomatoes were preserved by high-intensity pulsed electric fields …

Novel nonthermal processing technologies such as high-intensity pulsed electric field
(HIPEF) treatments may be applied to pasteurize plant-based liquid foods as an alternative …

The application of pulsed electric fields (PEF) seems to be an alternative and profitable
method of food preservation. Most conventional food processing efforts aim towards the …

This research is aimed to observe the impact of pulsed electric field (PEF) application on the
free amino acids, physicochemical characteristics, and bioactive components of alcoholic …

Effects of packaging materials, storage temperature, and time on the stability of pulsed
electric field (PEF) processed orange juice were investigated. Single-strength orange juice …