0000000000485276
AUTHOR
Rui P. Queirós
Pulsed Electric Field Processing of Fruit Juices
Abstract Fruit juices and other liquid foods constitute an important source of bioactive compounds. However, the techniques used for their processing may cause alterations in their contents, and consequently they do not provide the benefits expected by the consumer. This fact has led to the increasing use of nonthermal processing technologies, such as pulsed electric field (PEF), which have been developed over recent decades as alternative technologies to thermal pasteurization of liquid foods. Researchers have previously studied the effects of PEF on the main compounds affecting the quality and the health-related properties. The reported results show that PEF could be used to pasteurize fr…
Interaction of Compounds
Abstract Modern consumers look for functional food products to achieve well-being, preferring natural products, rather than overprocessed ones. New processing technologies have emerged as alternatives to conventional heat treatments with promising results in food development and production. They allow microbiologically safe food products to be obtained while maintaining the food products’ nutritional and sensorial properties. However, the interactions between food compounds (e.g., proteins, carbohydrates, or lipids) promoted by these technologies are still poorly known and require further research. Technologies such as high-pressure processing, pulsed electric field, high-pressure homogeniz…