In pulsed electric field (PEF) method sources of high voltage pulses are placed amid two
electrodes in to fluid or paste type foods. Electricity is passed between two electrodes to …

Using of pulsed electric fields (PEF) for killing of microorganisms in liquid foods is a
promising new non-thermal food processing and preservation technology. However, to …

Abstract Moderate intensity Pulsed Electric Fields (PEF) was studied for microbial
inactivation as an alternative to high intensity PEF or to classical thermal pasteurization. The …

Electrotechnologies are based on the direct application of an external electric field through a
given semi-conductive material. These technologies are part of a wide range of …

The need for enhancing microbial food safety and quality, without compromising the
nutritional, functional and sensory characteristics of foods, has created an increasing world …

The use of the pulsed electric fields technology (PEF) as an alternative system of
microbiological control in wineries was evaluated. The PEF resistance of different wine …

The effects of a pre-treatment of the grape skin with electric field treatments (PEF) at 5 and
10 kV/cm on the evolution of colour, anthocyanin and index of total polyphenols during the …

Pulsed electrical field (PEF) technology can be used for the inactivation of micro-organisms
and therefore for preservation of food products. It is a mild technology compared to thermal …

Olive leaves (OLL) are reported as a source of valuable antioxidants and as an agricultural
by-product/waste. Thus, a twofold objective with multi-level cost and environmental benefits …

The production of some alcoholic beverages very often requires the use of wood from
various tree species to improve the quality parameters (smell, taste, and color) of the drink …