Background Sustainable food supply is a primary concern for food industries, governments,
and international agencies worldwide. Food industries are under continuous pressure to …

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 …

Improvements in living standards result in a growing demand for food with high quality
attributes including freshness, nutrition and safety. However, current industrial processing …

Pulsed electric field (PEF) processing is a emerging method of food preservation that uses
short bursts of electricity for microbial inactivation (cell-lysis) and causes minimal or no …

Thermal inputs for food preservation generally dominate the food processing industry.
However such treatments may lead to several undesirable changes in quality attributes and …

Pulsed electric fields PEF is a non-thermal method of food preservation that uses short
pulses of electricity for microbial inactivation and causes minimal detrimental effect on food …

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 …

Utilize food waste and by‐products generated from food processing is a developing concern
to upgrade economic performance and ensure environmental sustainability. 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 …