Citrus juice is widely consumed due to its high nutritional values, desirable taste, and color.
The juice color is the key indicator for quality attributes affecting the consumer's attention …

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 …

Interest in the development and adoption of nonthermal technologies is burgeoning within
the food and bioprocess industry, the associated research community, and among the …

The synergistic effect of temperature (25–65° C) and total specific energy input (0.55–1.11
kWh kg DW− 1) by pulsed electric field (PEF) on the release of intracellular components from …

Nowadays, more and more researchers engage in studies regarding the extraction of
bioactive compounds from natural sources. To this end, plenty of studies have been …

This paper provides an overview of alternatives to conventional thermal treatments and a
review of the literature on fruit-juice processing for three key operations in fruit-juice …

Alternative food preservation technologies include substitutes to heating methods that may
have benefits that include reduction of energy consumption. High‐pressure processing …

Microbial and enzyme inactivation by pulsed electric field (PEF) treatment was assessed in a
blended plant-based milk alternative (PBMA) containing oats and pea protein without the …

Seafood and seafood products (SSPs) are highly perishable foods due to their chemical
composition (high moisture content and nutrients). They are regarded as highly sensitive to …

This review focuses on current status of pulsed electric field (PEF) technology and its
implementation in biogas production. First, basic principles of PEF and a schematic …