Effect of pulsed electric field processing on flavor and color of liquid foods
This review shows that pulsed electric field (PEF) is a non-thermal preservation method that uses electric pulses to inactivate microorganisms and most especially high-intensity pulsed electric field (HIPEF) treatment involving application of pulses of high voltage (typically 20–80 kV/cm) to foods p...
| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Wiley-Blackwell Publishing
2017
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| Acesso em linha: | http://psasir.upm.edu.my/id/eprint/61592/1/Effect%20of%20pulsed%20electric%20field%20processing%20on%20flavor%20and%20color%20of%20liquid%20foods.pdf |