scholarly journals Enhancing the Lethal Effect of High-Intensity Pulsed Electric Field in Milk by Antimicrobial Compounds as Combined Hurdles

2008 ◽  
Vol 91 (5) ◽  
pp. 1759-1768 ◽  
Author(s):  
A. Sobrino-López ◽  
O. Martín-Belloso
Keyword(s):  
Electric Field ◽  
High Intensity ◽  
Pulsed Electric Field ◽  
Lethal Effect ◽  
Antimicrobial Compounds

Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice

2009 ◽  
Vol 115 (4) ◽  
pp. 1312-1319 ◽  
Author(s):  
Gemma Oms-Oliu ◽  
Isabel Odriozola-Serrano ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Vitamin C ◽  
Electric Field ◽  
Antioxidant Capacity ◽  
High Intensity ◽  
Pulsed Electric Field ◽  
Processing Conditions ◽  
Watermelon Juice

EFFECTS OF HIGH-INTENSITY PULSED ELECTRIC FIELD ON ANTIOXIDANT ATTRIBUTES OF HYDROLYSATES DERIVED FROM EGG WHITE PROTEIN

2011 ◽  
Vol 37 (1) ◽  
pp. 45-52 ◽  
Author(s):  
SONGYI LIN ◽  
YANG GUO ◽  
QI YOU ◽  
YONGGUANG YIN ◽  
JINGBO LIU ◽  
...  
Keyword(s):  
Electric Field ◽  
High Intensity ◽  
Pulsed Electric Field ◽  
Egg White ◽  
Egg White Protein

Influence of high-intensity pulsed electric field processing on lipoxygenase and β-glucosidase activities in strawberry juice

2008 ◽  
Vol 9 (4) ◽  
pp. 455-462 ◽  
Author(s):  
Ingrid Aguiló-Aguayo ◽  
Ángel Sobrino-López ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Electric Field ◽  
High Intensity ◽  
Pulsed Electric Field ◽  
Strawberry Juice

Inactivation of Listeria monocytogenes in Milk by Pulsed Electric Field

1998 ◽  
Vol 61 (9) ◽  
pp. 1203-1206 ◽  
Author(s):  
LAURA D. REINA ◽  
Z. TONY JIN ◽  
Q. HOWARD ZHANG ◽  
AHMED E. YOUSEF
Keyword(s):  
Listeria Monocytogenes ◽  
Field Strength ◽  
Electric Field ◽  
High Voltage ◽  
Foodborne Pathogens ◽  
Treatment Time ◽  
Skim Milk ◽  
Pulsed Electric Field ◽  
Lethal Effect ◽  
Treatment Temperature

Pasteurized whole, 2%, and skim milk were inoculated with Listeria monocytogenes Scott A and treated with high-voltage pulsed electric field (PEF). The effects of milk composition (fat content) and PEF parameters (electric field strength, treatment time, and treatment temperature) on the inactivation of the bacterium were studied. No significant differences were observed in the inactivation of L. monocytogenes Scott A in three types of milk by PEF treatment. With treatment at 25°C, 1- to 3-log reductions of L. monocytogenes were observed. PEF lethal effect was a function of field strength and treatment time. Higher field strength or longer treatment time resulted in a greater reduction of viable cells. A 4-log reduction of the bacterium was obtained by increasing the treatment temperature to 50°C. Results indicate that the use of a high-voltage PEF is a promising technology for inactivation of foodborne pathogens.

Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice

2019 ◽  
Vol 44 (3) ◽  
Author(s):  
Rogelio Sánchez‐Vega ◽  
María Janeth Rodríguez‐Roque ◽  
Pedro Elez‐Martínez ◽  
Olga Martín‐Belloso
Keyword(s):  
Electric Field ◽  
High Intensity ◽  
Pulsed Electric Field ◽  
Processing Parameters ◽  
Oxidative Enzymes
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