Background The deleterious influences of thermal treatments on various foods' aspects, like
decomposing flavors and nutritional components, plus developing non-healthy compounds …

Consumers around the world are attracted to products with beneficial effects on health. The
stability, functionality, and integrity of milk constituents are crucial determinants of product …

To modify the structure of milk fat globules (MFGs), raw milk (RM) with native MFGs, and milk
with small (MS) and large (ML) MFGs, were subjected to moderate pulsed electric field (PEF) …

A great number of research works have demonstrated the feasibility of pulsed electric fields
(PEF) technology as a novel treatment to obtain safe and high-quality foods with significant …

Collagen was extracted from fishbone by high intensity pulsed electric fields (PEF) and its
structure was characterized. A maximum collagen yield of 16.13 mg/mL was achieved under …

The natural pigment of monascus is favored by human for its special coloring and
physiological activity, and its development and application have attracted much attention. In …

This study investigated the potential of incorporating cardoon (Cynara cardunculus L.)
blades as bioactive and dietary fiber ingredients in vegetable/fruit-based smoothies, within a …

Customer priority for consuming dairy products with intact natural characteristics is leading
the food processing trends towards the extensive exploration of non‐thermal technologies …

To assess the tangible advantages of pulsed electric fields (PEF) as alternative preservation
technology, or to explore its use for improvement of functionality and healthiness of foods …

Thermal treatments can cause undesirable sensory quality and nutritional changes in food,
whereas high-quality retention has been widely reported for high-pressure processing …