Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different
applications in food industry. PEF technology is therefore a valuable tool that can improve …

The application of emerging, novel processing techniques such as high hydrostatic pressure
or pulsed electric fields can be utilized to replace, enhance or modify conventional …

During the last 25years, consumer demands for more convenient and varied food products
have grown exponentially, together with the need for faster production rates, improved …

The effect of pulsed electric field (PEF) treatment, applied in a continuous system, on
physical and chemical properties of freshly squeezed citrus juices (grapefruit, lemon …

In the last 2 decades, consumer demand for fresher, higher quality, and safer food has
promoted research on nonthermal methods of food preservation for the inactivation of …

During the last decades pulsed electric field (PEF) processing received considerable
attention due to its potential to enhance food products or create alternatives to conventional …

Pulsed electric fields have the potential to be used as alternative to other conventional
techniques of food production. In the last few years, several studies have demonstrated the …

The potential to commercialize the non-thermal pulsed electric field (PEF) technology as a
new method to preserve food products has caught the attention of the food industry that …

Effects of pulsed electric fields (PEF) at 35 kV/cm for 59 μs on the quality of orange juice
were investigated and compared with those of heat pasteurization at 94.6° C for 30 s. The …

Novel nonthermal processes, such as high hydrostatic pressure (HHP), pulsed electric fields
(PEFs), ionizing radiation and ultrasonication, are able to inactivate microorganisms at …