Application of pulsed electric fields in meat and fish processing industries: An overview

Author:

Gómez Belen,Munekata Paulo E.S.,Gavahian MohsenORCID,Barba Francisco J.,Martí-Quijal Francisco J.,Bolumar Tomás,Campagnol Paulo Cezar Bastianello,Tomasevic IgorORCID,Lorenzo Jose M.ORCID

Funder

INIA

CYTED

Ministry of Economy and Competitiveness

AQUABIOPROFIT

Generalitat Valenciana

Ministry of Economic Affairs

Publisher

Elsevier BV

Subject

Food Science

Reference88 articles.

1. Pulsed electric fields effects on meat tissue quality and functionality;Alahakoon,2017

2. Process optimisation of pulsed electric fields pre-treatment to reduce the sous vide processing time of beef briskets;Alahakoon;International Journal of Food Science and Technology,2018

3. Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system;Alahakoon;Food Research International,2017

4. Influence of different factors on the inactivation of Salmonella senftenberg by pulsed electric fields;Álvarez;International Journal of Food Microbiology,2000

5. Implementation of PEF treatment at real-scale tomatoes processing considering LCA methodology as an innovation strategy in the agri-food sector;Arnal;Sustainability,2018

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