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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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Integrative oncology: Addressing the global challenges of cancer prevention and treatment
Ca-A Cancer Journal for Clinicians, 2022Jun J Mao,, Msce +2 more
exaly
Radiotheranostics in oncology: Making precision medicine possible
Ca-A Cancer Journal for Clinicians, 2023Eric Aboagye
exaly