High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold
plasma (CP) are emerging technologies that have already found application in the food …

This work discusses the temperature effects (T= 30–80° C) on degradation of colorants and
kinetics of their extraction from the red beet both untreated and treated by pulsed electric …

This study describes experiments on pulsed electric field (PEF)-assisted water extraction of
sugar from sugar beet using a pilot countercurrent extractor with 14 extraction sections …

Efficiency of pulsed electric field (PEF) induced permeabilization at 293 K in selected fruit
and vegetable plant tissues (apple, potato, carrot, courgette, orange, and banana) at electric …

In this study, the effects of electroplasmolysis on β-carotene, chlorophyll-a, chlorophyll-b and
total chlorophyll contents of spinach extract and β-carotene and lycopene contents of …

Fresh juices of indigenous plants and vegetables are rich in compounds having antioxidant-
free radical scavenging activities and in minerals. For that reason they can be used in the …

The conventional method of sugar extraction from sugar beets requires high temperatures
(70–72 C) and rather long duration (70 min). It results in high content of impurities (like …

Alloy solidification is a two stage process, which starts by nucleation and ends by growth of
solid phases. Subsequently, number, distribution and morphology (dendritic or nondendritic) …