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Pulsed Electric Field Treatment for Beverage Production and Preservation

  • Evrendilek G
Springer International Publishing, (2016), 1-17
DOI: 10.1007/978-3-319-26779-1_180-1
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Abstract

Processing of foods by thermal processing with the main objective of shelf life extension and safety may bring some disadvantages on physical or sensory properties as well as compounds classified as functional. Alternatives such as pulsed electric fields (PEF) with...

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APA

Evrendilek, G. A. (2016). Pulsed Electric Field Treatment for Beverage Production and Preservation. In Handbook of Electroporation (pp. 1–17). Springer International Publishing. https://doi.org/10.1007/978-3-319-26779-1_180-1

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