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

The application of pulsed electrical technologies such as high voltage electrical discharges
(HVED) and pulsed electric fields (PEF) have been currently proposed for promoting …

The aim of this study is to assess a new process for the valorization of fermented grape
pomace using pulsed electric fields (PEF). The combination of densification and PEF …

The intention of this study was to investigate the inactivation of endospores by a combined
thermal and pulsed electric field (PEF) treatment. Therefore, self-cultivated spores of Bacillus …

Pre-treatment of potato peel peels with pulsed electric fields (PEFs) and pulsed lights (PLs)
followed by solid–liquid extraction (SLE) with methanol had a pronounced effect on the yield …

Thermal pasteurization of bottled beer is used to extend its shelf life. However, the thermal
process negatively affects the beer sensory. In this research, beer was processed using …

Water and energy efficiency are important for the vitality of the food processing industry as
demand for these limited resources continues to increase. Tomato processing, which is …

Fluid milk processing is energy intensive, with high financial and energy costs found all
along the production line and supply chain. Worldwide, the dairy industry has set a goal of …

Four different treatments of pulsed electric field (PEF) technology were tested in a
continuous-flow system for inactivating 25 species of yeast, lactic acid bacteria and acetic …

Pulsed electric fields (PEF) technology involves the treatment of a biological material or food
placed between two electrodes installed 0.1‐1.0 cm apart in a treatment chamber separated …