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1999, Food science and technology international series, ISBN 0120781492, 215
Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of... 
Industrial applications | Preservation | Electric fields | Food | Industrial chemistry & manufacturing technologies | Pulse techniques (Electronics)
eBook
Food Chemistry, ISSN 0308-8146, 02/2016, Volume 192, pp. 15 - 24
Journal Article
Chemical Engineering & Processing: Process Intensification, ISSN 0255-2701, 2007, Volume 46, Issue 6, pp. 537 - 546
Preservation of liquid foods by high intensity pulsed electric fields (PEF) is an interesting alternative to traditional techniques like thermal... 
Pulsed electric fields | Bacteria | Yeast | Inactivation | Enthalpy | LISTERIA-MONOCYTOGENES | MICROORGANISMS | STERILIZATION | ENGINEERING, CHEMICAL | bacteria | ENERGY & FUELS | inactivation | ESCHERICHIA-COLI | pulsed electric fields | enthalpy | yeast | BREAKDOWN
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 05/2019, Volume 99, Issue 7, pp. 3475 - 3480
Journal Article
Food Research International, ISSN 0963-9969, 11/2014, Volume 65, pp. 337 - 343
Extraction of the nutritionally valuable and antioxidant compounds from papaya peels using conventional aqueous extraction (E) (at 20 °C, 50 °C, and 60 °C) and... 
Antioxidants | High voltage electrical discharges | Papaya peels | Pulsed electric field | High-added value compounds | Green extraction | FOOD SCIENCE & TECHNOLOGY | Proteins
Journal Article
International Journal of Food Microbiology, ISSN 0168-1605, 2009, Volume 130, Issue 1, pp. 49 - 55
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 02/2018, Volume 72, pp. 91 - 113
The challenges encountered in the utilisation of biomacromolecules