Pulsed electric field as a pre-treatment in food freezing processes: Fundamentals, mechanisms, applications and impacts on frozen food quality-Reference-Cited by-同舟云学术

Pulsed electric field as a pre-treatment in food freezing processes: Fundamentals, mechanisms, applications and impacts on frozen food quality

Published:2024-08 Issue: Volume:60 Page:104275
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Rondineli Adriano,Silva Eric Keven^ORCID

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Reference149 articles.

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3. Sustaining the shelf life of fresh food in cold chain – a burden on the environment;Adekomaya;Alexandria Engineering Journal,2016

4. Impact of sustainable emerging pulsed electric field processing on textural properties of food products and their mechanisms: An updated review;Ali;Journal of Agriculture and Food Research,2024

5. Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing;Alpos;Innovative Food Science & Emerging Technologies,2022

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1. Pulsed electric field-assisted extraction techniques for obtaining vegetable oils and essential oils: Recent progress and opportunities for the food industry;Separation and Purification Technology;2025-02