scholarly journals Effects of High-Intensity Pulsed Electric Fields Processing Parameters on the Chlorophyll Content and Its Degradation Compounds in Broccoli Juice

2013 ◽  
Vol 7 (4) ◽  
pp. 1137-1148 ◽  
Author(s):  
Rogelio Sánchez-Vega ◽  
Pedro Elez-Martínez ◽  
Olga Martín-Belloso
Keyword(s):  
Chlorophyll Content ◽  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Processing Parameters

Nanosecond, high‐intensity pulsed electric fields induce apoptosis in human cells

2003 ◽  
Vol 17 (11) ◽  
pp. 1-23 ◽  
Author(s):  
Stephen J. Beebe ◽  
Paula M. Fox ◽  
Laura J. Rec ◽  
Lauren K. Willis ◽  
Karl H. Schoenbach
Keyword(s):  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Human Cells

High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids

2020 ◽  
Vol 246 (3) ◽  
pp. 539-548
Author(s):  
Rogelio Sánchez-Vega ◽  
Teresa Garde-Cerdán ◽  
María Janeth Rodríguez-Roque ◽  
Pedro Elez-Martínez ◽  
Olga Martín-Belloso
Keyword(s):  
Amino Acids ◽  
Thermal Treatment ◽  
Electric Fields ◽  
High Intensity ◽  
Free Amino Acids ◽  
Free Amino ◽  
Pulsed Electric Fields

scholarly journals Impact of High-Intensity Pulsed Electric Fields on Bioactive Compounds in Mediterranean Plant-based Foods

2009 ◽  
Vol 4 (5) ◽  
pp. 1934578X0900400 ◽  
Author(s):  
Pedro Elez-Martínez ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Electric Fields ◽  
Bioactive Compounds ◽  
High Intensity ◽  
Processing Parameters ◽  
Heat Treatments ◽  
Processing Technologies ◽  
Nonthermal Processing ◽  
Liquid Products ◽  
Health Related ◽  
Mediterranean Plant

Novel nonthermal processing technologies such as high-intensity pulsed electric field (HIPEF) treatments may be applied to pasteurize plant-based liquid foods as an alternative to conventional heat treatments. In recent years, there has been an increasing interest in HIPEF as a way of preserving and extending the shelf-life of liquid products without the quality damage caused by heat treatments. However, less attention has been paid to the effects of HIPEF on minor constituents of these products, namely bioactive compounds. This review is a state-of–the-art update on the effects of HIPEF treatments on health-related compounds in plants of the Mediterranean diet such as fruit juices, and Spanish gazpacho. The relevance of HIPEF-processing parameters on retaining plant-based bioactive compounds will be discussed.

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