Current applications and new opportunities for the use of pulsed electric fields in food science and industry

Food Research International

Volumn 77, Issue , 2015, Pages 773-798

  Barba, Francisco J ^a   Parniakov, Oleksii ^b   Pereira, Sofia A ^c   Wiktor, Artur ^d   Grimi, Nabil ^b   Boussetta, Nadia ^b   Saraiva, Jorge A ^c   Raso, Javier ^e   Martin Belloso, Olga ^f   Witrowa Rajchert, Dorota ^d   Lebovka, Nikolai ^b,g   Vorobiev, Eugène ^b  

^a UNIVERSITY OF VALENCIA   (Spain)

^b SORBONNE UNIVERSITÉ   (France)

^c UNIVERSITY OF AVEIRO   (Portugal)

^d WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^e UNIVERSIDAD DE ZARAGOZA   (Spain)

^f UNIVERSITY OF LLEIDA   (Spain)

^g INSTITUTE OF BIOCOLLOID CHEMISTRY   (Ukraine)

Author keywords

Bioactive compounds extraction; Cold pasteurization; Drying; Freezing; Pulsed electric fields; Reduction food contaminants

Indexed keywords

BIOCHEMISTRY; DEHYDRATION; DRYING; ELECTRIC FIELDS; EXTRACTION; FOOD PROCESSING; FREEZING; OSMOSIS; PASTEURIZATION; THERMAL PROCESSING (FOODS);

BIOACTIVE COMPOUNDS; EXTRACTABILITY; FOOD CONTAMINANTS; FOOD INDUSTRIES; FREEZING PROCESS; OSMOTIC DEHYDRATION; PULSED ELECTRIC FIELD; SOLVENT DIFFUSION;

CHEMICAL CONTAMINATION;

EID: 84949625298     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.09.015     Document Type: Article

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