Background Sustainable food supply is a primary concern for food industries, governments,
and international agencies worldwide. Food industries are under continuous pressure to …

A pulsed electric field (PEF) induces cell electroporation for solid foods, thereby allowing
PEF to be used as a pretreatment method for extraction, drying, peeling, freeze-thawing, and …

Surge in consumption of healthy and safe foods has challenged researchers to develop
sensitive, precise, robust detection and quantification of food contaminants like acrylamide …

Pulsed electric field (PEF) is a promising technology to obtain high-quality, long-lasting milk
and dairy products with fresh-like characters. This technology can inactivate most …

Freezing and thawing have unexpected impacts on quality of Atlantic salmon, and efforts are
needed to reduce side-effects of these processes. In order to evaluate the effects of pulsed …

Beetroot has been considered as an attractive raw material to dehydrate owing to
possessing valuable essential nutrients. In the present work, it was appraised whether …

Production of high-quality fried foods with low oil content receives considerable attention
from consumers and producers. The effects of electric field frying (EFF) and conventional …

The potential of pulsed electric field (PEF) of different intensities (8, 18, and 28 kV/cm) on the
conformation and gelation properties of myofibrillar proteins (MPs) extracted from pale, soft …

Abstract The impact of Pulsed Electric Field (PEF) processing pre-treatment on the texture
and kinetics of in vitro starch digestibility of French fries made from two potato cultivars …

Fruits and vegetables are essential for overall human health and nutrition, and there is a
high quest for fruits and vegetables of superior quality. Nonetheless, the preservation of fruit …