Pulsed Electric Fields for Food Preservation: An Update on Technological Progress
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Wiley-Blackwell
Reference143 articles.
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3. Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fields;Aguiló-Aguayo;Int. J. Food Sci. Technol.,2009b
4. Effects of high-intensity pulsed electric fields on lipoxygenase and hydroperoxide lyase activities in tomato juice;Aguiló-Aguayo;J. Food Sci.,2009c
5. Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices;Aguiló-Aguayo;J. Sci. Food Agric.,2010
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1. Numerical Simulation of a Non-linear Control of Pulsed Electrical Fields for Non-thermal Pasteurization;IFMBE Proceedings;2023-12-17
2. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products;International Journal of Food Science & Technology;2015-03-28
3. Preserving Strawberry Quality by Employing Novel Food Preservation and Processing Techniques - Recent Updates and Future Scope - An Overview;Journal of Food Process Engineering;2015-02-11
4. Aplicación industrial de los pulsos eléctricos de alto voltaje para la pasteurización de alimentos: revisión de su viabilidad técnica y comercial;CyTA - Journal of Food;2013-02
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