The application of PEF technology in food processing and human nutrition
Karolina Nowosad, Monika Sujka, Urszula Pankiewicz, Radosław Kowalski
Abstract
During the last decades, many novel techniques of food processing have been developed in response to growing demand for safe and high quality food products. Nowadays, consumers have high expectations regarding the sensory quality, functionality and nutritional value of products. They also attach great importance to the use of environmentally-friendly technologies of food production. The aim of this review is to summarize the applications of PEF in food technology and, potentially, in production of functional food. The examples of process parameters and obtained effects for each application have been presented.
Topics & Concepts
Food processingProduction (economics)Quality (philosophy)Food qualityFood technologyBusinessFood productsRisk analysis (engineering)BiotechnologyFood scienceEconomicsBiologyEpistemologyPhilosophyMacroeconomicsMeat and Animal Product QualityMicrobial Inactivation MethodsFood composition and properties