Effect of pulsed electric field processing on flavor and color of liquid foods

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...

Full description

Bibliographic Details
Main Authors: Olusegun, Lasekan, Ng, Siew, Azeez, Shakirah, Shittu, Rafiat Morolayo, Teoh, Li, Gholivand, Somayeh
Format: Article
Language:English
Published: Wiley-Blackwell Publishing 2017
Online Access:http://psasir.upm.edu.my/id/eprint/61592/
http://psasir.upm.edu.my/id/eprint/61592/1/Effect%20of%20pulsed%20electric%20field%20processing%20on%20flavor%20and%20color%20of%20liquid%20foods.pdf

Internet

http://psasir.upm.edu.my/id/eprint/61592/
http://psasir.upm.edu.my/id/eprint/61592/1/Effect%20of%20pulsed%20electric%20field%20processing%20on%20flavor%20and%20color%20of%20liquid%20foods.pdf

Similar Items