Current applications and new opportunities for the use of pulsed electric fields in food science and industry
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 …
applications in food industry. PEF technology is therefore a valuable tool that can improve …
Electroporation in food processing and biorefinery
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 …
enables preservation of the natural quality, colour and vitamin composition of food products …
[BOOK][B] Enhancing extraction processes in the food industry
N Lebovka, E Vorobiev, F Chemat - 2012 - api.taylorfrancis.com
Extraction has been used probably since the discovery of fire. Egyptians and Phoenicians,
Jews and Arabs, Indians and Chinese, Greeks and Romans, and even Mayans and Aztecs …
Jews and Arabs, Indians and Chinese, Greeks and Romans, and even Mayans and Aztecs …
Enhanced extraction from solid foods and biosuspensions by pulsed electrical energy
E Vorobiev, N Lebovka - Food Engineering Reviews, 2010 - Springer
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) …
energy (pulsed electric field, pulsed ohmic heating and high voltage electrical discharges) …
Effect of thermal and non-thermal technologies on kinetics and the main quality parameters of red bell pepper dried with convective and microwave–convective …
The drying process preserves the surplus of perishable food. However, to obtain a good-
quality final product, different pretreatments are conducted before drying. Thus, the aim of …
quality final product, different pretreatments are conducted before drying. Thus, the aim of …
Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing
Background The french-fry manufacturing process via frozen partially-prepared fries
involves a series of heat treatments in which the structural properties of a potato (starch …
involves a series of heat treatments in which the structural properties of a potato (starch …
Effects of nanosecond pulsed electric field exposure on Arabidopsis thaliana
CJ Eing, S Bonnet, M Pacher… - IEEE Transactions on …, 2009 - ieeexplore.ieee.org
Seven days old seedlings of Arabidopsis thaliana, suspended in a 0.4 S/m buffer solution
were exposed to nanosecond pulsed electric fields (nsPEF) with a duration of 10 ns, 25 ns …
were exposed to nanosecond pulsed electric fields (nsPEF) with a duration of 10 ns, 25 ns …
Comparison of the effects of the repetition rate between microsecond and nanosecond pulses: Electropermeabilization-induced electro-desensitization?
Background Applications of cell electropermeabilization are rapidly growing but basic
concepts are still unclear. In particular, the impact of electric pulse repetition rate in the …
concepts are still unclear. In particular, the impact of electric pulse repetition rate in the …
Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in …
This study investigated the use of pulsed electric fields/PEF (electric field strengths 1–2
kV/cm, specific energy 9–127 kJ/kg) to facilitate calcium uptake into black beans in …
kV/cm, specific energy 9–127 kJ/kg) to facilitate calcium uptake into black beans in …
Innovative approach to determine the effect of pulsed electric fields on the microstructure of whole potato tubers: Use of cell viability, microscopic images and ionic …
The aim of this study was to gain an in-depth understanding of the effect of pulsed electric
fields (PEF) on the microstructure of potato tubers. The effect of peeling prior to PEF was …
fields (PEF) on the microstructure of potato tubers. The effect of peeling prior to PEF was …