For years, various thawing technologies based on pressure, ultrasound, electromagnetic
energy, and electric field energy have been actively investigated to minimize the amount of …

Serious quality deterioration can occur with suboptimal thawing, and thus innovative
thawing technologies may have an important role in improving the final quality of frozen …

Various technologies have been evaluated as alternatives to conventional heating for
pasteurization and sterilization of foods. Ohmic heating of food products, achieved by …

With global seafood production increasing to feed the rising population, there is a need to
produce fish and fishery products of high quality and freshness. Water holding properties …

Flavor is considered the most important attribute that affects the acceptability of meat
products by consumers. The thermal processing is a major contributor to the formation of …

Ohmic heating is an alternative thermal treatment considered to be less destructive to
bioactive compounds compared with conventional thermal processes. Bioactive compounds …

The consumer tendency towards convenient, minimally processed meat items has placed
extreme pressure on processors to certify the safety of meat or meat products without …

Experimental and simulated approaches combining an ohmic heating (OH) process and an
external heating system for the pasteurization of liquid egg whites, yolks, and whole eggs …

Non-conventional heating technology based on electric fields can be utilized to process
liquid foods. In this study, the induced electric field (IEF) was investigated to clarify its …

The inactivation of microorganisms is critical for ensuring the safety of food products.
Currently, emerging electrotechnologies have attracted considerable attention. These non …