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Current applications and new opportunities for the use of pulsed electric fields in food science and industry

Food Research International · 2015 · Vol. 77 · pp. 773–798

Francisco J. Barba✉(Universitat de València)Oleksii Parniakov(Sorbonne Université)Sofia Pereira(University of Aveiro)Artur Wiktor(Warsaw University of Life Sciences)Nabil Grimi(Sorbonne Université)Nadia Boussetta(École Supérieure de Chimie Organique et Minérale)Jorge A. Saraiva(University of Aveiro)Javier Raso(Universidad de Zaragoza)Olga Martı́n-Belloso(Universitat de Lleida)Dorota Witrowa‐Rajchert(Warsaw University of Life Sciences)Nikolaï Lebovka(F.D. Ovcharenko Institute of Biocolloidal Chemistry)Eugène Vorobiev(Sorbonne Université)

Microbial Inactivation Methods Magnetic and Electromagnetic Effects Food Drying and ModelingFood industryBiorefineryPasteurizationBiotechnologyFood processingBiochemical engineeringNanotechnologyEnvironmental scienceProcess engineeringFood science

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