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

The pulsed electric field (PEF) application for processed food has gained industrial interest
because of its cost-effectiveness and eco-friendliness as compared to traditional thermal …

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) …

This study's aim is to evaluate Pulsed Electric Fields (PEF) technology as an alternative
method for the processing of red grape juice. For this purpose, two PEF treatments were …

Allergens, antinutritional factors, and lipoxygenase (LOX) enzyme present in soymilk limit its
consumption as vegan milk. Therefore, the present study focuses on reducing these limiting …

Abstract Pulsed Electric Fields (PEF) is a non-thermal technique that causes electroporation
of cell membranes by applying very short pulses (μs) of a highintensity electric field (kV/cm) …

Despite development, the present and prospects of olive cultivation in Pakistan are
progressive in every aspect; people use olive oil and olive-based products not only for their …

Résumé Le sang d'abattoir est un sous-produit de valeur pour l'industrie de la viande, car de
nombreux composés bioactifs peuvent en être dérivés. Sa fraction solide (cruor) se …

Pulsed electric field (PEF) is a powerful high electric field pulse with a short pulse width (in
micro-or nanoseconds) and is identified as one of the effective non-thermal treatment …