PEF for freezing chicken We compared the freezing rates of PEF-treated chicken samples with non-PEF-treated samples. Influence of the (prior) application of pulsed electric fields (PEF) on the freezing…
PEF: Impact on food safety and shelf-life The efficacy of PEF to inactivate vegetative cells has been widely demonstrated, and it can, therefore, be used as a method for the pasteurisation or shelf-life extension of…
PEF products: Guide to Marketing Communication What information should you use when your food product is treated with pulsed electric fields (PEF)?
PEF in the food industry Pulsed electric fields (PEF) is one of the most promising non-thermal technologies as a gentle method of food preservation.
Plasma activated water Water, air and electricity are needed to make plasma activated water (PAW). When air is exposed to an electric…
Plasma-activated water: Guide to Marketing Communication Currently, it is not applicable to sell products treated with plasma-activated water because legislation does not permit this. However, we have investigated the type of…
Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages Leire Astráin-Redín, Javier Raso, Guillermo cebrián & ignacio Álvarez År: 2019
Preservation of liquid foods by high intensity pulsed electric fields—basic concepts for process design. Heinz, V., Alvarez, I., Angersbach, A., & Knorr, D. År: 2001
Protein digestion of processed chicken fillet How well are proteins in chicken processed with innovative technologies digested? Here are the results from our laboratory trials.
Pulsed Electric Field-assisted extraction of valuable compounds from microorganisms Martínez, JM, Delso, C, Álvarez, I, Raso, J. År: 2020
Pulsed electric fields 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 than…
Radical innovation in a conservative industry. Selected cases of new product development in the Norwegian food industry. Sveinung Grimsby År: 2021
Shelf life 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…
«Smart yoghurt» - Yoghurt without heat treatment The trials show that non-thermal combination treatments have the potential to become alternatives to traditional heat treatments in yoghurt manufacturing.
Social sustainability in the Norwegian food industry Social life cycle analysis (S-LCA) is applied for calculating, assess and document social aspects of products and organizations along their life cycle, here applied on the…
