Mild heat pasteurization, high pressure processing (HP) and pulsed electric field (PEF)
processing of freshly squeezed orange juice were comparatively evaluated examining their …

Aims: The objective was to investigate the occurrence of sublethal injury after pulsed electric
field (PEF) depending on the treatment time, the electric field strength and the pH of the …

Generally, foods are thermally processed to destroy the vegetative microorganisms for food
preservation. However, only thermal treatment triggers many unwanted biochemical …

High-intensity pulsed electric fields (HIPEF) can be used as a nonthermal preservation
method that is believed to enhance the effect of nisin on microorganisms such as …

Heat pasteurization may detrimentally affect the quality of fruit and vegetable juices; hence,
nonthermal pasteurization methods are actively being developed. Radio frequency electric …

The effects of temperature and pulsed electric field (PEF) intensity on inactivation of
pathogens such as Escherichia coli O157: H7 and Salmonella enteritidis in egg white was …

An important issue for an economic application of the pulsed electric field treatment for
bacterial decontamination of wastewater is the specific treatment energy needed for effective …

Heat sterilization destroys the color, smell, taste, and nutrients of food. Pulsed electric field
can effectively kill microorganisms for many foods at room temperature without …

Microbial inactivation of Saccharomyces cerevisiae inoculated in liquid and solid model
foods and treated with PEF in a batch chamber with parallel plate electrodes was studied …

Staphylococcus aureus is an important milk-related pathogen that is inactivated by high-
intensity pulsed electric fields (HIPEF). In this study, inactivation of Staph. aureus suspended …