Pulsed electric fields: Processing system, microbial and enzyme inhibition, and shelf life extension of foods

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dc.contributor.authorMin, Seacheol
dc.contributor.authorEvrendilek, Gulsun Akdemir
dc.contributor.authorZhang, Howard Q.
dc.date.accessioned2024-09-18T20:19:47Z
dc.date.available2024-09-18T20:19:47Z
dc.date.issued2007
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractPulsed electric field (PEF) nonthermal food processing has been of growing interest owing to because of its excellent potential in providing consumers with microbiologically safe and fresh quality foods. Application of high-voltage electric fields at a certain level for a very short time by PEF not only inhibits pathogenic and spoilage microorganisms but also results in the retention of flavor, aroma, nutrients, and color of foods. This paper provides the most current information about PEF food processing. It reviews the systems for PEF processing and its effects on the inhibitions of microorganisms and enzymes and sensory and nutritional properties of foods. Regulatory issues of PEF processing are discussed as well.en_US
dc.identifier.doi10.1109/TPS.2006.889290
dc.identifier.endpage73en_US
dc.identifier.issn0093-3813
dc.identifier.issn1939-9375
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-33947372570en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage59en_US
dc.identifier.urihttps://doi.org/10.1109/TPS.2006.889290
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9846
dc.identifier.volume35en_US
dc.identifier.wosWOS:000244216500007en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherIeee-Inst Electrical Electronics Engineers Incen_US
dc.relation.ispartofIeee Transactions on Plasma Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectenzyme inactivationen_US
dc.subjectmicrobial inhibitionen_US
dc.subjectnon-thermal processen_US
dc.subjectpulsed electric field (PEF)en_US
dc.subjectshelf lifeen_US
dc.titlePulsed electric fields: Processing system, microbial and enzyme inhibition, and shelf life extension of foodsen_US
dc.typeReview Articleen_US

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