2020/05/08 by Karolina Nowosad, Monika Sujka, Urszula Pankiewicz +1 · 1 citation
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · Nursing · #Food composition and properties #Meat and Animal Product Quality #Microbial Inactivation Methods
paper · pdf · doi:10.1007/s13197-020-04512-4
crossref issued 2020/05/08 · crossref published 2020/05/08 · crossref published-online 2020/05/08 · openalex publication_date 2020/05/08 · crossref created 2020/05/08 · crossref published-print 2021/02/01 · crossref deposited 2023/09/30 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/29 · crossref indexed 2026/07/31
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.