Design of a treatment chamber for low-voltage pulsed electric field sterilization-Reference-Cited by-同舟云学术

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Design of a treatment chamber for low-voltage pulsed electric field sterilization

Published:2017-08 Issue: Volume:42 Page:180-189
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Zhu Ning,Wang Yan-li,Zhu Yue,Yang Lan,Yu Ning,Wei Yulong,Zhang Haiping,Sun Ai-dong

Funder

National Natural Science Foundation of China

Special Commonweal of Forestry Industry

National Key R & D Program

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference50 articles.

1. Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing;Barba;Innovative Food Science & Emerging Technologies,2012

2. Present status and the future of PEF technology;Barbosa-Cánova,2004

3. Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries;Borges;Journal of Agricultural and Food Chemistry,2009

4. Fast and reliable simulations of argon inductively coupled plasma using COMSOL;Brezmes;Vacuum,2015

5. Phenolic profile and antioxidant activity of highbush blueberry (Vaccinium corymbosum L.) during fruit maturation and ripening;Castrejón;Food Chemistry,2008

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3. Advances in pulsed electric stimuli as a physical method for treating liquid foods;Physics of Life Reviews;2023-03

4. Application of electric field treatment (EFT) for microbial control in water and liquid food;Journal of Hazardous Materials;2023-03

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