The market demand for new meat and fish products with enhanced physicochemical and
nutritional properties attracted the interest of the food industry and academia to investigate …

Publisher Summary Some of the applications of pulsed electric fields (PEF) as a nonthermal
cell membrane permeabilization technique have been highlighted in this chapter. The low …

A pulsed electric field (PEF) induces cell electroporation for solid foods, thereby allowing
PEF to be used as a pretreatment method for extraction, drying, peeling, freeze-thawing, and …

Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the
attention of meat scientists and technologists due to its ability to modify membrane structure …

Background Pulsed electric field (PEF) is an attractive and efficient non-thermal technology
that can advance functionality, extractability, and retrieval of nutritionally beneficial …

Industrial implementation of pulsed electric field electro-technology (PEF) for food
preservation has been rather slow, despite its potential to produce safe, nutritious and high …

The ever-increasing trend toward nutritionally qualified foods has challenged food
technology to produce fresh-like foods by replacing thermal treatments with alternative …

Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications presents
wide-ranging research and recent developments in this emerging technology. It includes 17 …

Pulsed electric fields have the potential to be used as alternative to other conventional
techniques of food production. In the last few years, several studies have demonstrated the …

Fruit juices and other beverages constitute an important source of bioactive compounds, but
thermal processing may reduce their contents thus decreasing natural nutritive value of …