Effects of pulsed electric field technology on the nutritional value and biological function of plant food

Pulsed Electric Fields (PEF) technology is an emerging non-thermal food processing technology that is widely used because of its low damage to food quality and its ability to kill harmful microorganisms in food. The oxidative stress caused by PEF results in the synthesis and accumulation of nutrient...

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Bibliographic Details

Published in:	Frontiers in Sustainable Food Systems
Main Authors:	Wenlong Su, Qianxinhong Wang, Jie Li, Zhidong Qiu, Ye Qiu
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2024-05-01
Subjects:	non-thermal processing nutrient enhancement reactive oxygen species (ROS) generation nutritional bioenhancement microbial safety non-thermal pasteurization alternatives
Online Access:	https://www.frontiersin.org/articles/10.3389/fsufs.2024.1385533/full