Where does Pulsed Electric Field Processing Stand for Preservation of Nutrition Quality of Foods

Abstract

Pulsed electric fields (PEF) has gain a great attention from food industry for nonthermal processing of low viscosity food products providing both microbial and enzyme inactivation and keeping physical, nutritional and sensory properties. Although most studies focused on microbial inactivation, relatively lees studies are reported effect of PEF on nutritional quality and clinical studies of PEF treated food products. Thus, this article focused on effects of PEF on nutritional properties of food products.