The potential of pulsed magnetic field to achieve microbial inactivation and enzymatic stability in foods: A concise critical review
Pulsed magnetic field (PMF) is an emerging nonthermal technique being explored in recent times for its ability to ensure adequate microbial and enzymatic inactivation in food products. The major process parameters in PMF pasteurization or sterilization of food matrices are the magnetic field intensi...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-06-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833523000163 |