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 traditional pasteurisation, and which improves quality.
| Goal |  Egg |
 Dairy |
 Meat |
 Vegetables |
 Fruit |
|---|---|---|---|---|---|
| Durability |
Has effect Applies to milk |
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| Food safety | |||||
| Color | |||||
| Texture |
More results Chicken, pork and sausages |
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| Loss of liquid | |||||
| Rancidity |
Has effect Applies to chicken and combination with heat |
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| Nutritional values | Has less effect | ||||
| Digestibility | Has effect |
Has less effect Applies to chicken |
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| Allergens |
| Title | Year | Language | Topic | Author | |
|---|---|---|---|---|---|
| Pulsed Electric Field-assisted extraction of valuable compounds from microorganisms | 2020 | English | Pulsed electric fields | Martínez, JM, Delso, C, Álvarez, I, Raso, J. | https://doi.org/10.1111/1541-4337.12512 |
| Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages | 2019 | English | Pulsed electric fields | Leire Astráin-Redín, Javier Raso, Guillermo cebrián & ignacio Álvarez | https://www.nature.com/articles/s41598-019-52464-3 |
| Microbiological aspects related to the feasibility of PEF technology for food pasteurization | 2014 | English | Pulsed electric fields | Saldaña, G.; Álvarez, I.; Condón, S.; Raso, J. | https://www.tandfonline.com/doi/full/10.1080/10408398.2011.638995?journalCode=b… |
| Applications of pulsed electric field treatments for the enhancement of mass transfer from vegetable tissue | 2010 | English | Pulsed electric fields | Donsì F, Ferrari G, Pataro G. | https://doi.org/10.1007/s12393-010-9015-3 |
| Preservation of liquid foods by high intensity pulsed electric fields—basic concepts for process design. | 2001 | English | Pulsed electric fields | Heinz, V., Alvarez, I., Angersbach, A., & Knorr, D. | https://www.sciencedirect.com/science/article/abs/pii/S0924224401000644 |
