Acceptability and nutritional quality of a beverage based on orange juice and whey powder,
preserved by heat or high-intensity pulsed electric fields (HIPEF). SciELO - Scientific Electronic …

Pulsed electric field (PEF) treatment is a non-thermal and alternative pasteurization
treatment for fruit juices. PEF applies short pulses of electricity to a liquid food sample which …

The application of high-intensity pulsed electric fields (HIPEF) process is a novel and
innovative non-thermal minimal processing technology that is used as an alternative …

Orange juice is an important source of carotenoids and ascorbic acid, a nutrient that besides
its vitamin action is valuable for its antioxidant effect, stimulation of the immune system and …

Fruit juices and other beverages constitute an important source of bioactive compounds, but
thermal processing may reduce their contents thus decreasing natural nutritive value of …

Effects of commercial scale pulsed electric field (PEF) processing on the quality of tomato
juice were studied and compared with those of thermal processing. Tomato juice was …

The application of pulsed electric fields (PEF) is one of the new non-thermal technologies
being studied to evaluate their potential as alternative or complementary processes to …

This study investigated the Pulsed Electric field (PEF) effect on apple mash, regarding
quantitative, qualitative and sensory attributes, on an industrial scale. PEF treatment (E= 650 …

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 …

Orange juice and gazpacho, a cold vegetable soup, were submitted to high intensity pulsed
electric fields (HIPEF). The effects of electric field strength, treatment time, pulse frequency …