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 …

Background The challenges encountered in the utilisation of biomacromolecules as
functional ingredients can be overcome through modification of their structural elements …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

The influence of pulsed electric field (PEF) treatment on the extraction by pressing of total
polyphenols and flavonoids (naringin and hesperin) from orange peel was investigated. A …

Abstract The influence of Pulsed Electric Field (PEF) pre-treatment of blueberry fruits
(Vaccinium myrtillus L.), both on the extraction yield and antioxidant properties of juice …

There has been a growing interest to reuse food waste and by-products from different
processing steps, not only to ensure the environmental sustainability but also to improve the …

In this work, optimal pulsed electric fields-assisted extraction conditions were selected in
order to intensify the extractability of polyphenol compounds with high antioxidant activity …

This study aimed to evaluate the effects of pulsed electric field (PEF) pretreatment on mass
transfer, microstructure and eating quality of beef during marination process. Results …

This study investigates the application of Pulsed Electric Field (PEF) technology to improve
the freeze-drying process, the final product quality and the stability of kiwi fruits, red bell …

The mass transfer phenomenon occurs in many operations of the food industry with the
purpose of obtaining a given substance of interest, removing water from foods, or …