Enzymatic Inactivation by Pulsed Electric Fields
Abstract
In the food processing area, Pulsed Electric Fields (PEF) is a non-thermal technology for food preservation. The food product is repeatedly subjected to a transitory but very intense electric environment generated by electrodes at different electric voltage. The abrupt electrical alteration inactivates enzymes and kills microorganisms, yielding safe foods with fresh-like flavor and taste without significant loss of nutrients. PEF technology, therefore, could be an alternative preservation method that avoids the negative effects of thermal ...
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