Abstract
Food quality is of key importance in food preservation, even more in the context of novel technologies. The search for alternative methods to preserve foods is driven by the trends in consumption patterns. Consumers nowadays demand healthier, fresher, and more natural foods, with high sensory and nutritional qualities, and at the same time with the highest degree of safety. Pulsed electric field technology aims to offer the consumer these high-quality foods.
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Mañas, P., Vercet, A. (2006). Effect of PEF on Enzymes and Food Constituents. In: Raso, J., Heinz, V. (eds) Pulsed Electric Fields Technology for the Food Industry. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-31122-7_5
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DOI: https://doi.org/10.1007/978-0-387-31122-7_5
Publisher Name: Springer, Boston, MA
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