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Pulsed Electric Field Processing
2001Doevenspeck’s patent, dating to the 1960s, describes a variety of pulsed electrical field (PEF) equipment and methods ranging from PEF processing of sausage to specific electronic embodiments. PEF development diverged into two different, though related, areas of endeavor: reversible electroporation, or PEF performed under conditions promoting ...
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Nonuniform electric fields in pulse heated wires
International Journal of Thermophysics, 1993The influence of nonuniform electric fields on the measurement of the electrical conductivity in pulse-heated wires is studied analytically. Two causes for nonuniformity are considered: switching-on of an external voltage source (transient skin effect) and temperature-dependent change of the electrical conductivity.
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Pulsed electric field assisted assembly of polyaniline
Nanotechnology, 2012Assembling conducting polyaniline (PANi) on pre-patterned nano-structures by a high rate, commercially viable route offers an opportunity for manufacturing devices with nanoscale features. In this work we report for the first time the use of pulsed electric field to assist electrophoresis for the assembly of conducting polyaniline on gold nanowire ...
Arun, Kumar +3 more
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Killing of microorganisms by pulsed electric fields
Applied Microbiology and Biotechnology, 1996Lethal effects of pulsed electric fields (PEF) on suspensions of various bacteria, yeast, and spores in buffer solutions and liquid foodstuffs were examined. Living-cell counts of vegetative cell types were reduced by PEF treatment by up to more than four orders of magnitude (> 99.99%).
T, Grahl, H, Märkl
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Enzymatic Inactivation by Pulsed Electric Fields
2001High voltage pulsed electric field (PEF) systems have been studied as one of the most promising nonthermal food preservation methods. The comparison of PEF research requires caution in considering different PEF systems that may affect enzyme activity.
H. W. Yeom, Q. H. Zhang
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Impact of Pulsed Electric Fields on Enzymes
2016Pulsed electric field (PEF) processing has emerged as a promising technology in the development of tailor-made processes to effectively control the enzyme activity. It has been proven as an effective technique for the preservation of food products as it can result in substantial inactivation of most undesirable enzymes.
Poojary M. M. +7 more
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High-Voltage Pulsed Electric Fields
2012With increasing demand to obtain processed foods with better attributes than have been available to date, food researchers have pursued the discovery and development of improved preservation processes with minimal impact on the fresh taste, texture, and nutritional value of food products.
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