Journal
FOOD REVIEWS INTERNATIONAL
Volume 22, Issue 4, Pages 405-423Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/87559120600865164
Keywords
pulsed electric fields; high pressure; energy efficiency; sustainability; non-thermal processing
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The application of emerging, novel processing techniques such as high hydrostatic pressure or pulsed electric fields can be utilized to replace, enhance or modify conventional techniques of food production. In addition to quality improvements and consumer benefits by gentle microbial inactivation and improvement of mass transfer processes, their potential to improve energy efficiency and sustainability of food production will be discussed within this review.
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