151 related articles for article (PubMed ID: 38163693)
1. The forgotten method? Pulsed electric field thresholds from the perspective of texture analysis.
Genovese J; Rocculi P; Miklavčič D; Mahnič-Kalamiza S
Food Res Int; 2024 Jan; 176():113869. PubMed ID: 38163693
[TBL] [Abstract][Full Text] [Related]
2. Pulsed electric field as a promising technology for solid foods processing: A review.
Zhang C; Lyu X; Arshad RN; Aadil RM; Tong Y; Zhao W; Yang R
Food Chem; 2023 Mar; 403():134367. PubMed ID: 36358067
[TBL] [Abstract][Full Text] [Related]
3. An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat.
Arroyo C; Eslami S; Brunton NP; Arimi JM; Noci F; Lyng JG
Poult Sci; 2015 May; 94(5):1088-95. PubMed ID: 25810409
[TBL] [Abstract][Full Text] [Related]
4. Permeabilization of plant tissues by monopolar pulsed electric fields: effect of frequency.
Asavasanti S; Ristenpart W; Stroeve P; Barrett DM
J Food Sci; 2011; 76(1):E98-111. PubMed ID: 21535681
[TBL] [Abstract][Full Text] [Related]
5. Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot.
Alam MR; Lyng JG; Frontuto D; Marra F; Cinquanta L
J Food Sci; 2018 Aug; 83(8):2159-2166. PubMed ID: 30035307
[TBL] [Abstract][Full Text] [Related]
6. Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices.
Roobab U; Abida A; Chacha JS; Athar A; Madni GM; Ranjha MMAN; Rusu AV; Zeng XA; Aadil RM; Trif M
Molecules; 2022 Jun; 27(13):. PubMed ID: 35807277
[TBL] [Abstract][Full Text] [Related]
7. Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice.
Timmermans RAH; Mastwijk HC; Berendsen LBJM; Nederhoff AL; Matser AM; Van Boekel MAJS; Nierop Groot MN
Int J Food Microbiol; 2019 Jun; 298():63-73. PubMed ID: 30925357
[TBL] [Abstract][Full Text] [Related]
8. Understanding the effect of Pulsed Electric Fields on multilayered solid plant foods: Bunching onions (Allium fistulosum) as a model system.
Liu T; Burritt DJ; Oey I
Food Res Int; 2019 Jun; 120():560-567. PubMed ID: 31000272
[TBL] [Abstract][Full Text] [Related]
9. Review of the application of pulsed electric fields (PEF) technology for food processing in China.
Niu D; Zeng XA; Ren EF; Xu FY; Li J; Wang MS; Wang R
Food Res Int; 2020 Nov; 137():109715. PubMed ID: 33233287
[TBL] [Abstract][Full Text] [Related]
10. Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours.
Duque SMM; Leong SY; Agyei D; Singh J; Larsen N; Oey I
Food Res Int; 2020 Mar; 129():108839. PubMed ID: 32036916
[TBL] [Abstract][Full Text] [Related]
11. Current and future prospects for the use of pulsed electric field in the meat industry.
Bhat ZF; Morton JD; Mason SL; Bekhit AEA
Crit Rev Food Sci Nutr; 2019; 59(10):1660-1674. PubMed ID: 29393666
[TBL] [Abstract][Full Text] [Related]
12. Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation.
Schilling S; Schmid S; Jäger H; Ludwig M; Dietrich H; Toepfl S; Knorr D; Neidhart S; Schieber A; Carle R
J Agric Food Chem; 2008 Jun; 56(12):4545-54. PubMed ID: 18494487
[TBL] [Abstract][Full Text] [Related]
13. Milk processed by pulsed electric fields: evaluation of microbial quality, physicochemical characteristics, and selected nutrients at different storage conditions.
Bermúdez-Aguirre D; Fernández S; Esquivel H; Dunne PC; Barbosa-Cánovas GV
J Food Sci; 2011; 76(5):S289-99. PubMed ID: 22417443
[TBL] [Abstract][Full Text] [Related]
14. Understanding the effect of meat electrical conductivity on Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance the quality and shorten sous vide processing for beef short ribs.
Karki R; Oey I; Bremer P; Silcock P
Food Res Int; 2023 Jan; 163():112251. PubMed ID: 36596162
[TBL] [Abstract][Full Text] [Related]
15. Critical electric field strengths of onion tissues treated by pulsed electric fields.
Asavasanti S; Ersus S; Ristenpart W; Stroeve P; Barrett DM
J Food Sci; 2010 Sep; 75(7):E433-43. PubMed ID: 21535537
[TBL] [Abstract][Full Text] [Related]
16. Novel processing techniques and spinach juice: Quality and safety improvements.
Manzoor MF; Ahmed Z; Ahmad N; Aadil RM; Rahaman A; Roobab U; Rehman A; Siddique R; Zeng XA; Siddeeg A
J Food Sci; 2020 Apr; 85(4):1018-1026. PubMed ID: 32222053
[TBL] [Abstract][Full Text] [Related]
17. Temperature modulation of electric fields in biological matter.
Daniels CS; Rubinsky B
PLoS One; 2011; 6(6):e20877. PubMed ID: 21695144
[TBL] [Abstract][Full Text] [Related]
18. Investigation on the Effects of a Pulsed Electric Field (PEF) Continuous System Implemented in an Industrial Olive Oil Plant.
Leone A; Tamborrino A; Esposto S; Berardi A; Servili M
Foods; 2022 Sep; 11(18):. PubMed ID: 36140886
[TBL] [Abstract][Full Text] [Related]
19. Research advances and application of pulsed electric field on proteins and peptides in food.
Zhang S; Sun L; Ju H; Bao Z; Zeng XA; Lin S
Food Res Int; 2021 Jan; 139():109914. PubMed ID: 33509481
[TBL] [Abstract][Full Text] [Related]
20. An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle.
O'Dowd LP; Arimi JM; Noci F; Cronin DA; Lyng JG
Meat Sci; 2013 Feb; 93(2):303-9. PubMed ID: 23079489
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
