Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review

Author:

Soltanzadeh Maral1,Peighambardoust Seyed Hadi1,Gullon Patricia2ORCID,Hesari Javad2,Gullón Beatriz2ORCID,Alirezalu Kazem3,Lorenzo Jose45ORCID

Affiliation:

1. Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran

2. Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), Ourense, Spain

3. Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, I.R. Iran

4. Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain

5. Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain

Funder

CYTED Ciencia y Tecnología para el Desarrollo

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

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