Journal ArticleDOI
Review: potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing
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TLDR
The application of emerging, novel processing techniques such as high hydrostatic pressure or pulsed electric fields can be utilized to replace, enhance or modify conventional techniques of food production as discussed by the authors.Abstract:
The application of emerging, novel processing techniques such as high hydrostatic pressure or pulsed electric fields can be utilized to replace, enhance or modify conventional techniques of food production. In addition to quality improvements and consumer benefits by gentle microbial inactivation and improvement of mass transfer processes, their potential to improve energy efficiency and sustainability of food production will be discussed within this review.read more
Citations
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Journal ArticleDOI
Techniques for extraction of bioactive compounds from plant materials: A review
Jannatul Azmir,I.S.M. Zaidul,Md. Mokhlesur Rahman,K.M. Sharif,A. Mohamed,F. Sahena,M.H.A. Jahurul,Kashif Ghafoor,N.A.N. Norulaini,A.K.M. Omar +9 more
TL;DR: This review is aimed to discuss different extraction techniques along with their basic mechanism for extracting bioactive compounds from medicinal plants.
Journal ArticleDOI
Techniques for analysis of plant phenolic compounds.
TL;DR: This review addresses the application of different methodologies utilized in the analysis of phenolic compounds in plant-based products, including recent technical developments in the quantification of phenolics.
Journal ArticleDOI
Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison
TL;DR: In this paper, the authors examined the feasibility of different emerging technologies such as high hydrostatic pressure, pulsed electric fields and ultrasonics as potential extraction methods for bioactive substances from grape byproducts.
Journal ArticleDOI
Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources
TL;DR: The present paper provides comprehensive information on the green extraction technologies of natural antioxidants, assessment of antioxidant activity at chemical and cellular based levels and their main resources from food and medicinal plants.
Journal ArticleDOI
Irreversible electroporation in medicine.
Boris Rubinsky,Boris Rubinsky +1 more
TL;DR: This is a brief introduction to the emerging field of irreversible electroporation in medicine, where certain electrical fields when applied across a cell can have as a sole effect the permeabilization of the cell membrane, presumable through the formation of nanoscale defects in the cell membranes.
References
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Journal ArticleDOI
Effects of high electric fields on microorganisms: I. Killing of bacteria and yeasts
A.J.H. Sale,W.A. Hamilton +1 more
TL;DR: A lethal effect of high electric fields on a number of species of vegetative bacteria and yeasts has been demonstrated, the various species differed in their sensitivity to the electric field, the yeasts being more than the vegetativeacteria.
Journal ArticleDOI
Killing of microorganisms by pulsed electric fields
T Grahl,Herbert Märkl +1 more
TL;DR: PEF treatment is an excellent process for inactivation of microorganisms in acid and in thermosensive media, but not for complete disintegration of microbial cells.
Journal ArticleDOI
Engineering aspects of pulsed electric field pasteurization
TL;DR: Pulsed electric fields (PEF) is a promising technology for the non-thermal pasteurization of foods and a sound complement or replacement to traditional thermal pasteurisation, which inactivates bacteria and other microorganisms harmful to humans, but also degrades color, flavor, texture and nutrients as discussed by the authors.
Book
Preservation of foods with pulsed electric fields
TL;DR: Biological Principles of High Intensity Pulsed Electric Fields and PEF in the Food Industry for the New Millennium and Design of PEF Processing Equipment.
Journal ArticleDOI
Preservation of liquid foods by high intensity pulsed electric fields-basic concepts for process design
TL;DR: In this article, an approach is presented which reduces the diversity of parameters that affect microbial inactivation during pulsed power treatment, in particular, the required total specific energy input is discussed.
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Effects of high electric fields on microorganisms: I. Killing of bacteria and yeasts
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