Main conclusions No improvement in freezing rate was observed between PEF-treated samples and non-PEF-treated samples. No improvement was…
Microbial inactivation by means of pulsed electric fields (PEF) has probably been the most studied application of this technology for the food industry, since it is well-known…
When consumers consider whether to buy foods that are treated with new and sometimes unknown processing technologies, there are some arguments that make them more willing to…
What is PEF? When food is exposed to pulsed electric fields (PEF), pores form in the cell membrane of the…
Water, air and electricity are needed to make plasma activated water (PAW). When air is exposed to an electric…
When consumers consider whether to buy foods that are treated with new and sometimes unknown processing technologies, there are some arguments that make them more willing to…
Proteins differ in their quality based on both amino acid content, digestibility and bioavailability. Chicken is a good source of proteins high in…
Pulsed Electric Fields (PEF) enables gentle cell opening of plant cells in fruits and vegetables and of microbial cells that can inactivate bacteria at lower temperatures…
Increased shelf life of food products helps reduce food waste and gives food producers more flexibility. Therefore, innovative food processing technologies are often tested for…
Main conclusions Use of the combination technology showed potential as a non-thermal alternative to the traditional heat treatment: Shorter…
Purpose The purpose of this study is to increase basic knowledge on social sustainability related to Norwegian food production. Method The…
