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Critical Reviews in Food Science and Nutrition Volume 61, 2021 - Issue 10
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Recent advances in continuous extraction of bioactive ingredients from food-processing wastes by pulsed electric fields

Jun XiSchool of Chemical Engineering, Sichuan University, Chengdu, ChinaCorrespondence[email protected]
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Zongming LiSchool of Chemical Engineering, Sichuan University, Chengdu, ChinaView further author information
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Yang FanSchool of Chemical Engineering, Sichuan University, Chengdu, ChinaView further author information
Pages 1738-1750 | Published online: 14 May 2020

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Yaqian Geng, Yingfeng Xie, Wei Li, Yao Mou, Fang Chen, Jianbo Xiao, Xiaojun Liao, Xiaosong Hu, Junfu Ji & Lingjun Ma. (2023) Toward the bioactive potential of myricitrin in food production: state-of-the-art green extraction and trends in biosynthesis. Critical Reviews in Food Science and Nutrition 0:0, pages 1-27.
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Samandeep Kaur, Parmjit S. Panesar & Harish K. Chopra. (2023) Citrus processing by-products: an overlooked repository of bioactive compounds. Critical Reviews in Food Science and Nutrition 63:1, pages 67-86.
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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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Articles from other publishers (1)

Monalisha Pattnaik, Pooja Pandey, Gregory J. O. Martin, Hari Niwas Mishra & Muthupandian Ashokkumar. (2021) Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development. Foods 10:2, pages 279.
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