Effect of pulsed electric field processing on flavor and color of liquid foods

This review shows that pulsed electric field (PEF) is a non-thermal preservation method that uses electric pulses to inactivate microorganisms and most especially high-intensity pulsed electric field (HIPEF) treatment involving application of pulses of high voltage (typically 20–80 kV/cm) to foods p...

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Bibliographic Details

Main Authors:	Olusegun, Lasekan, Ng, Siew, Azeez, Shakirah, Shittu, Rafiat Morolayo, Teoh, Li, Gholivand, Somayeh
Format:	Article
Language:	en
Published:	Wiley-Blackwell Publishing 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/61592/1/Effect%20of%20pulsed%20electric%20field%20processing%20on%20flavor%20and%20color%20of%20liquid%20foods.pdf http://psasir.upm.edu.my/id/eprint/61592/ https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.12940
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