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Critical Reviews in Food Science and Nutrition Volume 58, 2018 - Issue 13
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Enhancing Food Processing by Pulsed and High Voltage Electric Fields: Principles and Applications

Qijun WangSchool of Food Science and Engineering, South China University of Technology, Guangzhou510641, China;Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou510006, China;Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Center, Guangzhou510641, China
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Yifei LiSchool of Food Science and Engineering, South China University of Technology, Guangzhou510641, China;Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou510006, China;Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Center, Guangzhou510641, China
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Da-Wen SunSchool of Food Science and Engineering, South China University of Technology, Guangzhou510641, China;Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou510006, China;Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Center, Guangzhou510641, China;Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, IrelandCorrespondence[email protected]
&
Zhiwei ZhuSchool of Food Science and Engineering, South China University of Technology, Guangzhou510641, China;Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou510006, China;Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Center, Guangzhou510641, China
Pages 2285-2298 | Published online: 01 Mar 2018

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Zhaojie Li, Qingli Yang, Han Du & Wei Wu. (2023) Advances Of Pulsed Electric Field For Foodborne Pathogen Sterilization. Food Reviews International 39:7, pages 3603-3619.
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Jia-Bao Ni, Jia-Shu Zhang, Bhesh Bhandari, Hong-Wei Xiao, Chang-Jiang Ding, Wen-Jun Peng & Xiao-Ming Fang. (2022) Effects of dielectric barrier discharge (DBD) plasma on the drying kinetics, color, phenolic compounds, energy consumption and microstructure of lotus pollen. Drying Technology 40:15, pages 3100-3114.
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Zhenna Zhang, Bin Zhang, Ruijin Yang & Wei Zhao. (2022) Recent Developments in the Preservation of Raw Fresh Food by Pulsed Electric Field. Food Reviews International 38:sup1, pages 247-265.
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Maral Soltanzadeh, Seyed Hadi Peighambardoust, Patricia Gullon, Javad Hesari, Beatriz Gullón, Kazem Alirezalu & Jose Lorenzo. (2022) Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review. Food Reviews International 38:sup1, pages 96-117.
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