Solvent and pressure extraction are the major unit operations in many food and related
industries (production of sugar, wine, vegetable oils, and fruit juices), recuperation of …

The practical applications of electricity for heating of the foods and for killing of microbes in
liquid foods have more the hundred year's history. Starting from the middle of the twentieth …

Electroporation is a method of treatment of plant tissue that due to its nonthermal nature
enables preservation of the natural quality, colour and vitamin composition of food products …

The purpose of this contribution is to review the existing approaches to pulsed electric field
(PEF) application as a tool for enhancing the processing of plant tissues. The PEF-treatment …

The purpose of this article is to review matters dealing with application of electrical pulsed
energy (pulsed electric field, pulsed ohmic heating and high voltage electrical discharges) …

In this chapter, basics and mechanisms of electroporation are presented. Most important
electric pulse parameters for electroporation efficiency for different applications that involve …

Electroporation is an innovative method in food processing to support the extraction of
substances from cells. By applying a pulsed electric field to the tissue, the cell membranes …

In the last decades, several non-thermal technologies have been proposed as alternative to
the traditional ones to improve the competitiveness of the food industry. The key to success …

In this chapter the potential of pulsed electric fields (PEF) to enhance or create alternatives
to conventional methods in food processing will be summarized. After a brief introduction of …

By pulsed electric field (PEF) application an energy efficient permeabilization of plant,
animal and microbial cells is achieved. Since first reports in the 1960s many possible …