Related references
Note: Only part of the references are listed.Impact of pulsed electric field pretreatment on yield and quality of lipid extracted from cephalothorax of Pacific white shrimp (Litopenaeus vannamei) by ultrasound-assisted process
Saqib Gulzar et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Sustainable food waste management towards circular bioeconomy: Policy review, limitations and opportunities
Tiffany M. W. Mak et al.
BIORESOURCE TECHNOLOGY (2020)
Effects of Pulsed Electric Fields on Vacuum Drying and Quality Characteristics of Dried Carrot
Caiyun Liu et al.
FOOD AND BIOPROCESS TECHNOLOGY (2020)
High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids
Rogelio Sanchez-Vega et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2020)
Interaction and multi-objective effects of multiple non-thermal treatments of sour cherry juice: pesticide removal, microbial inactivation, and quality preservation
Gulsun Akdemir Evrendilek et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Membrane technologies assisting plant-based and agro-food by-products processing: A comprehensive review
Roberto Castro-Munoz et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues
Daniel Franco et al.
ANTIOXIDANTS (2020)
Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review
Sidonia Martinez et al.
FOOD CHEMISTRY (2020)
Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process
Antonia Tamborrino et al.
APPLIED SCIENCES-BASEL (2020)
Continuous Flow Treatment Chamber for Liquid Food Processing Through Pulsed Electric Field
Rai Naveed Arshad et al.
Journal of Computational and Theoretical Nanoscience (2020)
Utilization of wastewater from edible oil industry, turning waste into valuable products: A review
Talha Ahmad et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Sustainable extraction of valuable components from Spirulina assisted by pulsed electric fields technology
Anna Kaeferboeck et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2020)
Impacts of preliminary vacuum drying and pulsed electric field treatment on characteristics of fried potatoes
Caiyun Liu et al.
JOURNAL OF FOOD ENGINEERING (2020)
Electrical systems for pulsed electric field applications in the food industry: An engineering perspective
Rai Naveed Arshad et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Review of Energy Efficiency Technologies in the Food Industry: Trends, Barriers, and Opportunities
Jean-Michel Clairand et al.
IEEE ACCESS (2020)
Non-thermal technologies and its current and future application in the food industry: a review
Zhi-Hong Zhang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Pulsed electric field treatment of red wine: Inactivation of Brettanomyces and potential hazard caused by metal ion dissolution
Sanelle van Wyk et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice
Kinga Dziadek et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageing
Z. F. Bhat et al.
MEAT SCIENCE (2019)
Combined impact of pulsed electric field and ultrasound on bioactive compounds and FT-IR analysis of almond extract
Muhammad Faisal Manzoor et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Turning food waste to energy and resources towards a great environmental and economic sustainability: An innovative integrated biological approach
Yingqun Ma et al.
BIOTECHNOLOGY ADVANCES (2019)
Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice
R. A. H. Timmermans et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
The effects of pulsed electric fields on the quality parameters of freeze-dried apples
Alica Lammerskitten et al.
JOURNAL OF FOOD ENGINEERING (2019)
Pulsed electric field: A new way to improve digestibility of cooked beef
Zuhaib F. Bhat et al.
MEAT SCIENCE (2019)
Modeling Work Practices under Socio-Technical Systems for Sustainable Manufacturing Performance
Muhammad Imran Qureshi et al.
SUSTAINABILITY (2019)
Pulsed electric field based cyclic protein extraction of microalgae towards closed-loop biorefinery concepts
Leandro Buchmann et al.
BIORESOURCE TECHNOLOGY (2019)
Impact of pulsed electric fields on physical properties of freeze-dried apple tissue
Mica Lammerskitten et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Energy and resource efficiency of electroporation-assisted extraction as an emerging technology towards a sustainable bio-economy in the agri-food sector
Victor J. Ferreira et al.
JOURNAL OF CLEANER PRODUCTION (2019)
Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins
Simon M. Loveday
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 10 (2019)
Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing
Laetitia Picart-Palmade et al.
FRONTIERS IN NUTRITION (2019)
Innovation for sustainable development in the food industry: Retro and forward-looking innovation approaches to improve quality and healthiness
Veronica Leon-Bravo et al.
CORPORATE SOCIAL RESPONSIBILITY AND ENVIRONMENTAL MANAGEMENT (2019)
A Path From Sustainable Nutrition to Nutritional Sustainability of Complex Food Systems
Sergiy M. Smetana et al.
FRONTIERS IN NUTRITION (2019)
Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice
Rana Muhammad Aadil et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Biocomposites of different lignocellulosic wastes for sustainable food packaging applications
Estefania Lidon Sanchez-Safont et al.
COMPOSITES PART B-ENGINEERING (2018)
The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review
Ume Roobab et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective
Zuhaib F. Bhat et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Biochemical degradation and physical migration of polyphenolic compounds in osmotic dehydrated blueberries with pulsed electric field and thermal pretreatments
Yuanshan Yu et al.
FOOD CHEMISTRY (2018)
Pulsed electric field treatment of citrus fruits: Improvement of juice and polyphenols extraction
Sally El Kantar et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production
T. Fauster et al.
JOURNAL OF FOOD ENGINEERING (2018)
Improved extractability of carotenoids from tomato peels as side benefits of PEF treatment of tomato fruit for more energy-efficient steam-assisted peeling
G. Pataro et al.
JOURNAL OF FOOD ENGINEERING (2018)
Influence of pulsed electric field (PEF) pre-treatment on the convective drying kinetics of onions
R. Ostermeier et al.
JOURNAL OF FOOD ENGINEERING (2018)
Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment
Anet Rezek Jambrak et al.
JOURNAL OF FOOD QUALITY (2018)
Enhancing the carotenoid content of tomato fruit with pulsed electric field treatments: Effects on respiratory activity and quality attributes
Sandra Gonzalez-Casado et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2018)
Implementation of PEF Treatment at Real-Scale Tomatoes Processing Considering LCA Methodology as an Innovation Strategy in the Agri-Food Sector
Alvaro J. Arnal et al.
SUSTAINABILITY (2018)
Low-Temperature Pasteurization of Liquid Whole Egg using Intense Pulsed Electric Fields
Kazuma Baba et al.
ELECTRONICS AND COMMUNICATIONS IN JAPAN (2018)
Review of Green Food Processing techniques. Preservation, transformation, and extraction
Farid Chemat et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Effects of Electrolyte Concentration and Ultrasound Pretreatment on Ohmic-Assisted Hydrodistillation of Essential Oils from Mentha piperita L.
Mohsen Gavahian et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2017)
Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment
Kemal Aganovic et al.
JOURNAL OF CLEANER PRODUCTION (2017)
In quest of reducing the environmental impacts of food production and consumption
Serenella Sala et al.
JOURNAL OF CLEANER PRODUCTION (2017)
Effect of combination processing on aflatoxin reduction: process optimization by response surface methodology
Vijayalakshmi Subramanian et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Effects of pulsed electric field processing on microbial survival, quality change and nutritional characteristics of blueberries
Tony Z. Jin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Configuring pulsed electric fields to treat seeds: an innovative method of seed disinfection
G. Akdemir Evrendilek et al.
SEED SCIENCE AND TECHNOLOGY (2017)
Water reconditioning and reuse in the food processing industry: Current situation and challenges
Yulie E. Meneses et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Trends of spray drying: A critical review on drying of fruit and vegetable juices
Mohammad Rezaul Islam Shishir et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Active and intelligent packaging in meat industry
Zhongxiang Fang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Pulsed Electric Fields Pretreatments for the Cooking of Foods
Jiri Blahovec et al.
FOOD ENGINEERING REVIEWS (2017)
Pulsed Electric Fields Pretreatments for the Cooking of Foods
Jiri Blahovec et al.
FOOD ENGINEERING REVIEWS (2017)
Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds
Krishan Kumar et al.
BIORESOURCES AND BIOPROCESSING (2017)
The effect of pulsed electric field on drying kinetics, color, and microstructure of carrot
Artur Wiktor et al.
DRYING TECHNOLOGY (2016)
A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments
E. Agcam et al.
FOOD AND BIOPRODUCTS PROCESSING (2016)
Electrotechnologies applied to valorization of by-products from food industry: Main findings, energy and economic cost of their industrialization
Eduardo Puertolas et al.
FOOD AND BIOPRODUCTS PROCESSING (2016)
Phenolic compounds recovered from agro-food by-products using membrane technologies: An overview
Roberto Castro-Munoz et al.
FOOD CHEMISTRY (2016)
Extraction assisted by pulsed electric energy as a potential tool for green and sustainable recovery of nutritionally valuable compounds from mango peels
Oleksii Parniakov et al.
FOOD CHEMISTRY (2016)
Kinetic models for pulsed electric field and thermal inactivation of Escherichia coli and Pseudomonas fluorescens in whole milk
Leonie Walter et al.
INTERNATIONAL DAIRY JOURNAL (2016)
Effects of pulsed electric fields assisted osmotic dehydration on freezing-thawing and texture of apple tissue
Oleksii Parniakov et al.
JOURNAL OF FOOD ENGINEERING (2016)
Ohmic Heating of an Electrically Conductive Food Package
Kanyawee Kanogchaipramot et al.
JOURNAL OF FOOD SCIENCE (2016)
Effect of pulsed electric field (PEF) treatment on sugarcane juice
V. Kayalvizhi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Innovative Alternative Technologies to Extract Carotenoids from Microalgae and Seaweeds
Mahesha M. Poojary et al.
MARINE DRUGS (2016)
Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review
Francisco J. Barba et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Electropriming of wheatgrass seeds using pulsed electric fields enhances antioxidant metabolism and the bioprotective capacity of wheatgrass shoots
Sze Ying Leong et al.
SCIENTIFIC REPORTS (2016)
S. cerevisiae fermentation activity after moderate pulsed electric field pre-treatments
Jessy R. Mattar et al.
BIOELECTROCHEMISTRY (2015)
Effect of Pulsed Electric Field Pretreatment on Primary Sludge for Enhanced Bioavailability and Energy Capture
Dongwon Ki et al.
ENVIRONMENTAL ENGINEERING SCIENCE (2015)
Effect of Alternative Physical Treatments (Ultrasounds, Pulsed Electric Fields, and High-Voltage Electrical Discharges) on Selective Recovery of Bio-compounds from Fermented Grape Pomace
Francisco J. Barba et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Olive oil pilot-production assisted by pulsed electric field: Impact on extraction yield, chemical parameters and sensory properties
Eduardo Puertolas et al.
FOOD CHEMISTRY (2015)
Current applications and new opportunities for the use of pulsed electric fields in food science and industry
Francisco J. Barba et al.
FOOD RESEARCH INTERNATIONAL (2015)
A new way for the oil plant biomass valorization: Polyphenols and proteins extraction from rapeseed stems and leaves assisted by pulsed electric fields
X. Yu et al.
INDUSTRIAL CROPS AND PRODUCTS (2015)
The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries
Alexandra Ignat et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Effect of pulsed electric field and pulsed light pre-treatment on the extraction of steroidal alkaloids from potato peels
Mohammad B. Hossain et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Influence of different pulsed electric field strengths on the quality of the grapefruit juice
Rana Muhammad Aadil et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Effects of Pulsed Electric Fields (PEF) on Vitamin C and Its Antioxidant Properties
Zhi-Hong Zhang et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2015)
Evaluating the potential of cell disruption technologies for green selective extraction of antioxidant compounds from Stevia rebaudiana Bertoni leaves
Francisco J. Barba et al.
JOURNAL OF FOOD ENGINEERING (2015)
The contribution of non-thermal and advanced oxidation technologies towards dissipation of pesticide residues
N. N. Misra
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
A Novel Strategy Using Pulsed Electric Fields to Modify the Thermostability of Ascorbic Acid Oxidase in Different Carrot Cultivars
Sze Ying Leong et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Effect of Pulsed Electric Field Treatment on Cold-Boned Muscles of Different Potential Tenderness
Alaa El-Din A. Bekhit et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Optimisation extraction of chondroitin sulfate from fish bone by high intensity pulsed electric fields
Guidan He et al.
FOOD CHEMISTRY (2014)
Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model
E. Agcam et al.
FOOD CHEMISTRY (2014)
Impact of pulsed electric fields and high voltage electrical discharges on extraction of high-added value compounds from papaya peels
Oleksii Parniakov et al.
FOOD RESEARCH INTERNATIONAL (2014)
A comparative study of physical pretreatments for the extraction of polyphenols and proteins from vine shoots
Hiba N. Rajha et al.
FOOD RESEARCH INTERNATIONAL (2014)
Feasibility of using pulsed electric field processing to inactivate enzymes and reduce the cutting force of carrot (Daucus carota var. Nantes)
Sze Ying Leong et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)
Reduction of bacterial counts and inactivation of enzymes in bovine whole milk using pulsed electric fields
Pankaj Sharma et al.
INTERNATIONAL DAIRY JOURNAL (2014)
Effect of Pulsed Electric Field on Microstructure of Some Amino Acid Group of Soy Protein Isolates
Yan-Yan Liu et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2014)
Impact of pulsed electric fields and post-mortem vacuum ageing on beef longissimus thoracis muscles
Farnaz Faridnia et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)
Effect of nanosecond pulsed electric field on Escherichia coli in water: inactivation and impact on protein changes
A. Guionet et al.
JOURNAL OF APPLIED MICROBIOLOGY (2014)
Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil
M. Abenoza et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields
Elisa Luengo et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
Differences in free amino acid profile of non-thermally treated tomato and strawberry juices
Isabel Odriozola-Serrano et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2013)
An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle
Louise P. O'Dowd et al.
MEAT SCIENCE (2013)
Pesticides and human chronic diseases: Evidences, mechanisms, and perspectives
Sara Mostafalou et al.
TOXICOLOGY AND APPLIED PHARMACOLOGY (2013)
An absorption assessment of eggshell calcium citrate treated by PEF in mice
Songyi Lin et al.
ADVANCES IN CHEMICAL, MATERIAL AND METALLURGICAL ENGINEERING, PTS 1-5 (2013)
Effects of Pulsed Electric Fields on the Bioactive Compound Content and Antioxidant Capacity of Tomato Fruit
Anna Vallverdu-Queralt et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Life cycle assessment of food-preservation technologies
Guillermo Pardo et al.
JOURNAL OF CLEANER PRODUCTION (2012)
Improving Mass Transfer to Soften Tissues by Pulsed Electric Fields: Fundamentals and Applications
E. Puertolas et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 3 (2012)
Kinetic model of solute aqueous extraction from Fennel (Foeniculum vulgare) treated by pulsed electric field, electrical discharges and ultrasonic irradiations
Amine Moubarik et al.
FOOD AND BIOPRODUCTS PROCESSING (2011)
Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice-soymilk beverage during storage
M. Morales-de la Pena et al.
FOOD CONTROL (2011)
Pulsed electric fields and their impact on the diffusion characteristics of potato slices
A. Janositz et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Advanced Methods for the Elimination of Microorganisms in Industrial Treatments: Potential Applicability to Wastewater Reuse
J. M. Poyatos et al.
WATER ENVIRONMENT RESEARCH (2011)
Environmental impact of novel thermal and non-thermal technologies in food processing
R. N. Pereira et al.
FOOD RESEARCH INTERNATIONAL (2010)
The Maillard reaction and its control during food processing. The potential of emerging technologies
H. Jaeger et al.
PATHOLOGIE BIOLOGIE (2010)
Degradation behaviour of methamidophos and chlorpyrifos in apple juice treated with pulsed electric fields
Fang Chen et al.
FOOD CHEMISTRY (2009)
Effects of pulsed electric fields on bioactive components, colour and flavour of green tea infusions
Wei Zhao et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Freezing of potato tissue pre-treated by pulsed electric fields
Mounia Jalte et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Review: Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing
S. Toepfl et al.
FOOD REVIEWS INTERNATIONAL (2006)
Kinetics of osmotic dehydration of red bell peppers as influenced by pulsed electric field pretreatment
BIO Ade-Omowaye et al.
FOOD RESEARCH INTERNATIONAL (2003)
Share Paper
