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Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 12/2019, Volume 58, p. 102232
Effects of pulsed electric field (PEF) technology on physicochemical properties of raw roots were investigated in this study. PEF treatment was conducted with... 
Pulsed electric field | Ginseng | Microstructure | Antioxidant activity | Physicochemical properties
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 03/2017, Volume 76, pp. 18 - 25
The underlying relationships between growth temperature, membrane fatty acid composition (mFAC) and PEF resistance of were explored. Results indicated the PEF... 
Growth temperature | Fluidity | Pulsed electric field (PEF) | Membrane fatty acid composition (mFAC) | Escherichia coli | LISTERIA-INNOCUA | OSMOTIC-STRESS | VESICLES | FOOD SCIENCE & TECHNOLOGY | PERMEABILIZATION | SACCHAROMYCES-CEREVISIAE | ENVIRONMENTAL-FACTORS | INACTIVATION | HEAT | TEMPERATURE | PHASE-TRANSITION | Cell membranes | Fatty acids | Electric fields
Journal Article
Food Chemistry, ISSN 0308-8146, 2011, Volume 128, Issue 3, pp. 742 - 747
► Degradation of Cy-3-glc and Cy-3-soph by PEF was related to the electrode material. ► OH and metallic ions both contributed to degradation of anthocyanins by... 
Pure titanium | Pulsed electric field | Cyanidin-3-glucoside and cyanidin-3-sophoroside | Stainless steel | Titanium-based alloy | OXIDATION | WINE | STABILITY | FOOD SCIENCE & TECHNOLOGY | COPIGMENTATION | VALIDATION | ANTHOCYANINS | RELEASE | INACTIVATION | RED RASPBERRY | NUTRITION & DIETETICS | JUICE | CHEMISTRY, APPLIED
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 11/2018, Volume 237, pp. 110 - 117
This work discusses the effect of pulsed electric field (PEF) parameters on the convective drying process of fresh onions. First, the PEF treatment parameters... 
Pulsed electric fields | Convective drying | Kinetics | Cell disintegration | Onion | APPLE | QUALITY | ALLIUM-CEPA L | OSMOTIC DEHYDRATION | FOOD SCIENCE & TECHNOLOGY | REHYDRATION | CARROT | ENGINEERING, CHEMICAL | POTATO TISSUE | SLICES | DISINTEGRATION | EFFICIENCY | Electric fields | Analysis
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 06/2016, Volume 179, pp. 88 - 97
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 2009, Volume 10, Issue 4, pp. 481 - 485
Potato starch–water suspensions (8.0%, w/w) were subjected to pulsed electric fields (PEF) treatment at 30 kV·cm , 40 kV·cm and 50 kV·cm , respectively. The... 
X-ray diffraction | Differential scanning calorimetry | Pulsed electric fields | Physicochemical properties | Potato starch | HIGH-PRESSURE | FOOD SCIENCE & TECHNOLOGY | FOODS | WHEAT | FUNCTIONAL-PROPERTIES | INACTIVATION | CORN | MICROWAVE-RADIATION | JUICE | MAIZE | MILK | Potatoes | Analysis
Journal Article
Computers and Chemical Engineering, ISSN 0098-1354, 2012, Volume 37, pp. 48 - 63
► Modelling platform developed for improving treatment uniformity in PEF processing. ► Platform model can be utilised for optimisation studies on objective... 
PEF | Pulsed electric fields | Modelling | Optimisation | Treatment uniformity | Electric field strength | ENGINEERING, CHEMICAL | PRESSURE | COMPUTER SCIENCE, INTERDISCIPLINARY APPLICATIONS | FOOD PRESERVATION | SIMULATION | Analysis | Models | Algorithms
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 2003, Volume 4, Issue 3, pp. 285 - 295
In Pulsed Electric Field systems for preservation of liquid food, electrochemical reactions can occur in the treatment chamber. This may result in partial... 
Electrochemical cell | Food safety | Food processing | Pulsed electric field
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 2010, Volume 11, Issue 2, pp. 274 - 282
Nowadays Pulsed Electric Field (PEF) treatment of food needs to be performed prior to packaging, either hygienic or aseptic packaging is necessary. New... 
Packaging | Polymer electrodes | PEF-in-pack | Pulsed Electric Field | SYSTEM | LACTOBACILLUS-PLANTARUM | FOOD SCIENCE & TECHNOLOGY | COMPOSITE | INACTIVATION | MICROORGANISMS | NANOCOMPOSITES | KINETICS | JUICE | FOOD PRESERVATION | ORANGE
Journal Article
Food Microbiology, ISSN 0740-0020, 2004, Volume 21, Issue 1, pp. 91 - 95
An experimental analysis of the effect of pulsed electric field (PEF) energy on the inactivation of Listeria monocytogenes was conducted using a... 
Gellan gum | Static chamber | Pulsed electric field | Listeria | Gel | Milk | ESCHERICHIA-COLI O157-H7 | SKIM MILK | FOOD SCIENCE & TECHNOLOGY | milk | MICROBIOLOGY | gel | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | LACTOBACILLUS-BREVIS | KINETICS | INNOCUA | gellan gum | pulsed electric field | static chamber
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 09/2018, Volume 233, pp. 49 - 56
Journal Article
IEEE Transactions on Plasma Science, ISSN 0093-3813, 10/2013, Volume 41, Issue 10, pp. 2901 - 2907
In this paper, we demonstrate how pulsed electric field (PEF) treatment of microalgae biomass opens promising downstream processing options for an energetic... 
Solvents | Ethanol | downstream processing | Algae | pulsed electric field (PEF) treatment | Conductivity | microalgae | Lipidomics | Biomass | lipid extraction | Suspensions | Auxenochlorella protothecoides | EXTRACTION | VANILLIN REACTION | PHYSICS, FLUIDS & PLASMAS | BIODIESEL | Measurement | Alcohol, Denatured | Innovations | Voltage | Alcohol | Electric fields | Electric properties
Journal Article
LWT, ISSN 0023-6438, 11/2019, Volume 115, p. 108438
The effects of pulsed electric field (PEF) processing (0.66, 1.38 and 2.00 kV/cm, 50 Hz) with and without heat treatments (70, 80 and 90 °C for 15 min) on... 
Texture profile analysis | Heat treatment | Free amino acids | Abalone | Instrumental color | Lipid oxidation | Pulsed electric field | Fatty acids | HIGH-PRESSURE | FATTY-ACID-COMPOSITION | FOOD SCIENCE & TECHNOLOGY | DISCUS-HANNAI | MUSCLE | MEAT | QUALITY ATTRIBUTES | TEXTURE | TEMPERATURE | THERMAL-TREATMENT | PROTEINS
Journal Article
Food Science and Biotechnology, ISSN 1226-7708, 12/2018, Volume 27, Issue 6, pp. 1691 - 1696
The decontamination of spoilage-related microbes in low-alcohol red wine was performed using a serial multiple electrode pulsed electric field (PEF) treatment... 
Pulsed electric field (PEF) treatment | Decontamination | value | Low-alcohol wine | QUALITY | FOOD SCIENCE & TECHNOLOGY | Z(PEF)-value | ORANGE JUICE | FERMENTATION | D-PEF-value | Wine | Bacteria | Care and treatment | Substance abuse | Electric fields
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 10/2016, Volume 37, pp. 391 - 399
Pulsed electric field (PEF) treatment of microalgae has been demonstrated to exhibit processing advantages compared to conventional processing. Besides low... 
Electrophoresis | Precipitation | Microalgae | Pulsed electric field (PEF) | Zeta potential | pH-shift | ELECTROPORATION | FOOD SCIENCE & TECHNOLOGY | BIPOLAR RECTANGULAR PULSES | CHLORELLA-VULGARIS | ASSISTED EXTRACTION | SELECTIVE EXTRACTION | CELL-MEMBRANE ELECTROPERMEABILIZATION | PRODUCTS | ALGAE | NANNOCHLOROPSIS | FOOD | Electric fields | Precipitation (Meteorology)
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 2009, Volume 10, Issue 4, pp. 470 - 480
High intensity pulsed electric field (PEF) treatment was investigated focusing on the alteration of electric field distribution, flow characteristics and... 
CFD | Milk alkaline phosphatase | Pulsed electric fields | Treatment chamber design | E. coli | MICROBIAL INACTIVATION | BOUNDARY-LAYER | FOOD SCIENCE & TECHNOLOGY | WIND-TUNNEL | GRID TURBULENCE | Finite element method | Enzymes | Turbulence | Phosphatases | Analysis | Escherichia coli | Arms control | Verification | Milk | Polyolefins
Journal Article