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 …

Fruit and vegetable juices are rich sources of nutrients that support microbiological growth
and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality …

Natamycin is a natural antimicrobial peptide produced by the strains of Streptomyces
natalensis. It effectively acts as an antifungal preservative on various food products like …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties 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 …

During the past two decades probiotic bacteria have been increasingly proposed as health
promoting bacteria in variety of food system, because of its safety, functional, and …

Yeasts have long been used to ferment grape must to obtain wine. Saccharomyces
cerevisiae is a yeast species specialised in metabolising media with high sugar contents …

The increase in the fruit juice consumption and the interest in clean label products boosted
the development and evaluation of new processing technologies. The impact of some …

Background Thermal processing has been widely employed in the food industry for food
safety assurance. However, thermal processing may cause some undesirable changes or …

Processing unit operations that seek to inactivate harmful microorganisms are of primary
importance in ascertaining the safety of food. The capability of pulsed electric fields (PEF) to …