Min, SeacheolEvrendilek, Gulsun AkdemirZhang, Howard Q.2024-09-182024-09-1820070093-38131939-9375https://doi.org/10.1109/TPS.2006.889290https://hdl.handle.net/20.500.12483/9846Pulsed 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.eninfo:eu-repo/semantics/closedAccessenzyme inactivationmicrobial inhibitionnon-thermal processpulsed electric field (PEF)shelf lifeReview Article351597310.1109/TPS.2006.8892902-s2.0-33947372570Q2WOS:000244216500007Q3