dc.contributor.author
Soliva-Fortuny, Robert
dc.contributor.author
Balasa, Ana
dc.contributor.author
Knorr, Dietrich
dc.contributor.author
Martín Belloso, Olga
dc.date.accessioned
2024-12-05T22:26:09Z
dc.date.available
2024-12-05T22:26:09Z
dc.date.issued
2016-09-23T12:51:34Z
dc.date.issued
2025-01-01
dc.identifier
https://doi.org/10.1016/j.tifs.2009.07.003
dc.identifier
http://hdl.handle.net/10459.1/57838
dc.identifier.uri
http://hdl.handle.net/10459.1/57838
dc.description.abstract
Pulsed electric fields have the potential to be used as alternative to other conventional techniques of food production. In the last few years, several studies have demonstrated the ability of intense treatments to obtain safe and shelf-stable liquid foods. On the other hand, novel applications such as improvement of mass transfer processes or generation of bioactive compounds by using moderate field strengths are under current development. However, the effects of pulsed electric field treatments on minor constituents of foods, namely on bioactive compounds, have not been always considered. This review aims at updating the state of the art regarding the impact of pulsed electric field processing conditions on the stability of bioactive compounds in food systems.
dc.description.abstract
This study has been carried out with financial support from the Commission of the European Communities, Framework 6, Priority 5 ‘Food Quality and Safety’, Integrated Project NovelQ FP6-CT-2006-015710.
dc.relation
Reproducció del document publicat a https://doi.org/10.1016/j.tifs.2009.07.003
dc.relation
Trends in Food Science and Technology, 2009, vol. 20, núm. 11-12, p. 544-556
dc.rights
(c) Elsevier Ltd., 2009
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.subject
Camps elèctrics
dc.title
Effects of pulsed electric fields on bioactive compounds in foods: a review
