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CyTA - Journal of Food Volume 11, 2013 - Issue 1
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Review

Aplicación industrial de los pulsos eléctricos de alto voltaje para la pasteurización de alimentos: revisión de su viabilidad técnica y comercial

Industrial application of pulsed electric field for food pasteurization: review of its technical and commercial viability

E. Puértolas Unidad de Investigación Alimentaria, AZTI-Tecnalia, Astondo Bidea, Edificio 609, Parque Tecnológico de Bizkaia, 48160 Derio, Bizkaia, EspañaCorrespondence[email protected]
,
I. Álvarez Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, c/Miguel Servet, 177, 50013 Zaragoza, Zaragoza, España
,
J. Raso Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, c/Miguel Servet, 177, 50013 Zaragoza, Zaragoza, España
&
I. Martínez de Marañón Unidad de Investigación Alimentaria, AZTI-Tecnalia, Astondo Bidea, Edificio 609, Parque Tecnológico de Bizkaia, 48160 Derio, Bizkaia, España
Pages 81-88 | Received 01 Feb 2012, Accepted 07 May 2012, Published online: 19 Jun 2012

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Simona Ioana Vicaş, Livia Bandici, Alin Cristian Teuşdea, Valer Turcin, Dorin Popa & Gheorghe Emil Bandici. (2017) The bioactive compounds, antioxidant capacity, and color intensity in must and wines derived from grapes processed by pulsed electric field. CyTA - Journal of Food 15:4, pages 553-562.
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Articles from other publishers (6)

Juan M. Pérez-Andrés, Clémentine M. G. Charoux, P. J. CullenBrijesh K. Tiwari. (2018) Chemical Modifications of Lipids and Proteins by Nonthermal Food Processing Technologies. Journal of Agricultural and Food Chemistry 66:20, pages 5041-5054.
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Francisco J. Barba, Mohamed Koubaa, Leonardo do Prado-Silva, Vibeke Orlien & Anderson de Souza Sant’Ana. (2017) Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review. Trends in Food Science & Technology 66, pages 20-35.
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Ana Bermejo-Prada, Alexandra Colmant, Laura Otero & Bérengère Guignon. (2017) Industrial viability of the hyperbaric method to store perishable foods at room temperature. Journal of Food Engineering 193, pages 76-85.
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Eduardo Puértolas & Francisco J. Barba. (2016) Electrotechnologies applied to valorization of by-products from food industry: Main findings, energy and economic cost of their industrialization. Food and Bioproducts Processing 100, pages 172-184.
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Eduardo Puértolas, Mohamed Koubaa & Francisco J. Barba. (2016) An overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: Energy and economic cost implications. Food Research International 80, pages 19-26.
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Glòria SánchezGloria Sánchez. 2013. Hepatitis A Virus in Food. Hepatitis A Virus in Food 21 32 .

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