High intensity pulsed electric fields and heat treatments applied to a protease from Bacillus subtilis. A comparison study of multiple systems

2005 ◽  
Vol 69 (3) ◽  
pp. 317-323 ◽  
Author(s):  
Sílvia Bendicho ◽  
A. Robert Marsellés-Fontanet ◽  
Gustavo V. Barbosa-Cánovas ◽  
Olga Martín-Belloso
Keyword(s):  
Bacillus Subtilis ◽  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Heat Treatments ◽  
Comparison Study ◽  
Multiple Systems

Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments

2009 ◽  
Vol 89 (15) ◽  
pp. 2636-2642 ◽  
Author(s):  
Luciano José Quitão-Teixeira ◽  
Isabel Odriozola-Serrano ◽  
Robert Soliva-Fortuny ◽  
Afonso Mota-Ramos ◽  
Olga Martín-Belloso
Keyword(s):  
Comparative Study ◽  
Electric Fields ◽  
High Intensity ◽  
Antioxidant Properties ◽  
Pulsed Electric Fields ◽  
Heat Treatments ◽  
Carrot Juice

Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice–soymilk beverage during storage

Food Control ◽  
2011 ◽  
Vol 22 (12) ◽  
pp. 1975-1983 ◽  
Author(s):  
M. Morales-de la Peña ◽  
L. Salvia-Trujillo ◽  
M.A. Rojas-Graü ◽  
O. Martín-Belloso
Keyword(s):  
Fatty Acid ◽  
Electric Fields ◽  
High Intensity ◽  
Fruit Juice ◽  
Pulsed Electric Fields ◽  
Heat Treatments

Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments

LWT ◽  
2009 ◽  
Vol 42 (4) ◽  
pp. 813-818 ◽  
Author(s):  
Ingrid Aguiló-Aguayo ◽  
Gemma Oms-Oliu ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Quality Attributes ◽  
Heat Treatments ◽  
Strawberry Juice

Inactivación de formas esporuladas de Bacillus subtilis mediante campos eléctricos pulsantes de alta intensidad en combinacion con otras tecnicas de conservacion de alimentos/Inactivation of Bacillus subtilis spores using high intensity pulsed electric fields in combination with other food conservation technologies

1998 ◽  
Vol 4 (1) ◽  
pp. 33-44 ◽  
Author(s):  
R. Pagán ◽  
S. Esplugas ◽  
M.M. Góngora-Nieto ◽  
G.V. Barbosa-Cánovas ◽  
B.G. Swanson
Keyword(s):  
Heat Treatment ◽  
Bacillus Subtilis ◽  
Hydrostatic Pressure ◽  
Electric Fields ◽  
High Intensity ◽  
High Hydrostatic Pressure ◽  
Pulsed Electric Fields ◽  
Spore Suspension ◽  
Attractive Alternative ◽  
Intermediate Step

The inactivation of Bacillus subtilis spores using high intensity pulsed electric fields (HIPEF) was investigated. Spores were not inactivated when HIPEF treatment (60 kV/cm, 75 pulses) was used alone. The combination of-HIPEF and moderate temperatures around 60°C, and/or the activation of spore suspension prior to HIPEF treatment, and/or the use of up to 5000 IU/ml lysozyme, did not inactivate spores. High hydrostatic pressure (1500 atm, 30 min, 40°C) resulted in the initiation of germination of more than five log cycles in the number of spores, making them sensitive to subsequent pasteurization heat treatment, whereas they were not sensitive to subsequent HIPEF treatment at temperatures less than 40 °C. An intermediate step is needed which allows the outgrowth of spores to vegetative cells. Thus, the combination of high hydrostatic pressure and HIPEF treatment offers an attractive alternative to the stabilization of food products by heat to inactivate spores.

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
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