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Original Articles

Food processing by pulsed electric fields. I. Physical aspects

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Pages 163-180 | Published online: 03 Nov 2009

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Uddin MS, Sahena Ferdosh, Md. Jahurul Haque Akanda, Kashif Ghafoor, Rukshana A.H.Md. Eaqub Ali, B. Y. Kamaruzzaman, Fauzi M. B.Hadijah S.Sharifudin Shaarani & Md. Zaidul Islam Sarker. (2018) Techniques for the extraction of phytosterols and their benefits in human health: a review. Separation Science and Technology 53:14, pages 2206-2223.
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Cecilia Jiménez-Sánchez, Jesús Lozano-Sánchez, Antonio Segura-Carretero & Alberto Fernández-Gutiérrez. (2017) Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications. Critical Reviews in Food Science and Nutrition 57:3, pages 501-523.
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E. Puértolas, I. Álvarez, J. Raso & I. Martínez de Marañón. (2013) 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 11:1, pages 81-88.
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F. Javier Señorans, Elena Ibáñez & Alejandro Cifuentes. (2003) New Trends in Food Processing. Critical Reviews in Food Science and Nutrition 43:5, pages 507-526.
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Alexandre Espachs-Barroso, Gustavo V. Barbosa-Cánovas & Olga Martín-Belloso. (2003) Microbial and Enzymatic Changes in Fruit Juice Induced by High-Intensity Pulsed Electric Fields. Food Reviews International 19:3, pages 253-273.
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L. Barsotti & J. C. Cheftel. (1999) Food processing by pulsed electric fields. II. Biological aspects. Food Reviews International 15:2, pages 181-213.
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Senthil Kumar R, Mohanasundaram K & Harshavardhan Naidu S. (2020) Perspective On Plasma Technology Employing Pulsed High Voltage Topologies. Innovations in Information and Communication Technology Series, pages 138-144.
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Shujun Wang, Fei Ren & Jinwei Wang. 2001. Kirk-Othmer Encyclopedia of Chemical Technology. Kirk-Othmer Encyclopedia of Chemical Technology 1 26 .
Suramya D. F. Mihindukulasuriya & Shesha H. Jayaram. (2020) Release of Electrode Materials and Changes in Organoleptic Profiles During the Processing of Liquid Foods Using Pulse Electric Field Treatment. IEEE Transactions on Industry Applications 56:1, pages 711-717.
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Sze Ying Leong, Sheba Mae Duque, Setya Budi Muhammad Abduh & Indrawati Oey. 2019. Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds. Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds 171 206 .
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E. PuértolasE. LuengoI. ÁlvarezJ. Raso. (2012) Improving Mass Transfer to Soften Tissues by Pulsed Electric Fields: Fundamentals and Applications. Annual Review of Food Science and Technology 3:1, pages 263-282.
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Olga Mart?n-Belloso & Angel Sobrino-L?pez. (2011) Combination of Pulsed Electric Fields with Other Preservation Techniques. Food and Bioprocess Technology 4:6, pages 954-968.
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Gianpiero Pataro, Beatrice Senatore, Giorgio Donsì & Giovanna Ferrari. (2011) Effect of electric and flow parameters on PEF treatment efficiency. Journal of Food Engineering 105:1, pages 79-88.
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D. KnorrA. Froehling, H. JaegerK. ReinekeO. Schlueter & K. Schoessler. (2011) Emerging Technologies in Food Processing. Annual Review of Food Science and Technology 2:1, pages 203-235.
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M. Walkling-Ribeiro, F. Noci, J. Riener, D. A. Cronin, J. G. Lyng & D. J. Morgan. (2008) The Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice. Food and Bioprocess Technology 2:4, pages 422-430.
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Zs. Cserhalmi. 2006. Handbook of Fruits and Fruit Processing. Handbook of Fruits and Fruit Processing 95 114 .
Gustavo V. Barbosa-Cánovas & Bilge Altunakar. 2006. Pulsed Electric Fields Technology for the Food Industry. Pulsed Electric Fields Technology for the Food Industry 3 26 .
Kui Zhong, Xiaosong Hu, Guanghua Zhao, Fang Chen & Xiaojun Liao. (2005) Inactivation and conformational change of horseradish peroxidase induced by pulsed electric field. Food Chemistry 92:3, pages 473-479.
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H. W. YEOM, G. AKDEMIR EVRENDILEK, Z. T. JIN & Q. H. ZHANG. (2004) PROCESSING OF YOGURT-BASED PRODUCTS WITH PULSED ELECTRIC FIELDS: MICROBIAL, SENSORY AND PHYSICAL EVALUATIONS. Journal of Food Processing and Preservation 28:3, pages 161-178.
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G.A. EVRENDILEK, H.W. YEOM, Z.T. JIN & Q.H. ZHANG. (2007) SAFETY and QUALITY EVALUATION of A YOGURT‐BASED DRINK PROCESSED BY A PILOT PLANT PEF SYSTEM. Journal of Food Process Engineering 27:3, pages 197-212.
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Kehinde A. Taiwo, Mohammad N. Eshtiaghi, Beatrice I. O. Ade-Omowaye & Dietrich Knorr. (2003) Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics. International Journal of Food Science and Technology 38:6, pages 693-707.
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KEHINDE A. TAIWO, ALEXANDER ANGERSBACH & DIETRICH KNORR. (2007) EFFECTS of PULSED ELECTRIC FIELD ON QUALITY FACTORS and MASS TRANSFER DURING OSMOTIC DEHYDRATION of APPLES. Journal of Food Process Engineering 26:1, pages 31-48.
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H.W. Yeom, Q.H. Zhang & G.W. Chism. (2006) Inactivation of Pectin Methyl Esterase in Orange Juice by Pulsed Electric Fields. Journal of Food Science 67:6, pages 2154-2159.
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J. Giner, M. Ortega, M. Mesegué, V. Gimeno, G.V. Barbosa‐Cánovas & O. Martín. (2006) Inactivation of Peach Polyphenoloxidase by Exposure to Pulsed Electric Fields. Journal of Food Science 67:4, pages 1467-1472.
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K.A. Taiwo, A. Angersbach & D. Knorr. (2002) Influence of high intensity electric field pulses and osmotic dehydration on the rehydration characteristics of apple slices at different temperatures. Journal of Food Engineering 52:2, pages 185-192.
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Pilar Ma?as, Laura Barsotti & J.Claude Cheftel. (2001) Microbial inactivation by pulsed electric fields in a batch treatment chamber: effects of some electrical parameters and food constituents. Innovative Food Science & Emerging Technologies 2:4, pages 239-249.
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