A pulsed electric field (PEF) induces cell electroporation for solid foods, thereby allowing
PEF to be used as a pretreatment method for extraction, drying, peeling, freeze-thawing, and …

Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

Background The deleterious influences of thermal treatments on various foods' aspects, like
decomposing flavors and nutritional components, plus develo** non-healthy compounds …

The market demand for new meat and fish products with enhanced physicochemical and
nutritional properties attracted the interest of the food industry and academia to investigate …

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 …

During the last decades, many novel techniques of food processing have been developed in
response to growing demand for safe and high quality food products. Nowadays, consumers …

This study investigated the impact of ultrasound-assisted immersion freezing (UIF), air
freezing (AF), and immersion freezing (IF) on the ice crystal size, protein thermal stability …

Food processing and preservation methods play a vital role in extending shelf life and
ensuring the quality of food for human consumption. Traditional thermal methods, which …

Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the
attention of meat scientists and technologists due to its ability to modify membrane structure …

This study evaluated the effect of ultrasound-assisted immersion freezing (UIF) on the
freezing speed and quality of common carp (Cyprinus carpio) at different ultrasonic power …