Mushrooms are well-known functional foods due to the presence of a huge quantity of
nutraceutical components. These are well recognized for their nutritional importance such as …

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 …

In recent decades, microalgae species have focused the attention of several research
groups and food industry as they are a great source of nutritionally valuable compounds …

Background Even though raw and processed crops are consumed as food worldwide, one-
third of these agricultural produces go as waste or by-products. These by-products contain …

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 …

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 …

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 …

Mushrooms are a great source of nutritionally valuable compounds, including proteins,
lipids, polysaccharides, polyphenols, micronutrients and vitamins. In particular, they are a …

A better knowledge of the effect of non-conventional extraction technologies, which can
avoid the use of high temperatures and toxic solvents, on the antioxidant compounds …

The application of pulsed electric fields in industrial scale potato processing was
investigated regarding its impact on process performance and product quality. The PEF …