Pulsed electric field technology in vegetable and fruit juice processing: A review-Reference-Cited by-同舟云学术

Pulsed electric field technology in vegetable and fruit juice processing: A review

Published:2024-05 Issue: Volume:184 Page:114207
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Brito Iuri Procopio Castro,Silva Eric Keven

Funder

FAPESP

Publisher

Elsevier BV

Reference117 articles.

1. Effect of pulsed electric field treatment on the protein, digestibility, and physicochemical properties of starch granules in wheat flour;Achayuthakan;Polymers,2023

2. A review of pectin methylesterase inactivation in citrus juice during pasteurization;Aghajanzadeh;Trends in Food Science & Technology,2018

3. Effect of thermal and non-thermal treatments on the color of citrus juice: A review;Aghajanzadeh;Food Reviews International,2023

4. Study the impact of ultra-sonication and pulsed electric field on the quality of wheat plantlet juice through FTIR and SERS;Ahmed;Ultrasonics Sonochemistry,2021

5. Effects of non-thermal processing methods on physicochemical, bioactive, and microbiological properties of fresh pineapple (Ananas comosus L Merr.) Juice;Ahmed;Journal of Food Quality and Hazards Control,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

2. Status and trends of artificial intelligence in the R & D of future fruit & vegetable juice;Innovative Food Science & Emerging Technologies;2024-10

3. How pulse electric field treatment affects anti-nutritional factors and plant protein digestibility: A concise review;Food Bioscience;2024-10

4. From Laboratory to Industry: The Evolution and Impact of Pulsed Electric Field Technology in Food Processing;Food Reviews International;2024-09-11

5. Mechanistic understanding of the improved drying characteristics and quality attributes of lily (Lilium lancifolium Thunb.) by modified microstructure after pulsed electric field (PEF) pretreatment;Food Research International;2024-08