6533b829fe1ef96bd12896a4

RESEARCH PRODUCT

The potential of pulsed electric fields to reduce pesticides and toxins

Josefa TolosaEmilia FerrerAmin Mousavi-khaneghahFrancisco J. BarbaMohsen GavahianNoelia Pallarés

subject

Food industryimmune system diseasesbusiness.industrydigestive oral and skin physiologyFood processingEnvironmental scienceBiochemical engineeringrespiratory systemPesticidebusinesscirculatory and respiratory physiologyrespiratory tract diseases

description

Abstract Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different applications in the food industry. PEF technology is a valuable tool to improve functionality, extractability, and recovery of nutritionally valuable compounds as well as bioavailability of micronutrients and components in a diverse variety of foods. Moreover, some studies have shown the potential of PEF treatments to reduce the formation of food processing contaminants, pesticides, and toxins. This opens the doors to new PEF applications in the food industry. Recently, scientists explored the possibility of removing harmful chemical, such as pesticides and toxins, from food commodity by PEF treatment. This chapter will focus on the impact of PEF on pesticides and toxins.

yearjournalcountryeditionlanguage
2020-01-01
https://doi.org/10.1016/b978-0-12-816402-0.00007-0