The application of PEF technology in food processing and human nutrition

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 gre...

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Detalles Bibliográficos
Autores principales: Nowosad, Karolina, Sujka, Monika, Pankiewicz, Urszula, Kowalski, Radosław
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2020
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7847884/
https://www.ncbi.nlm.nih.gov/pubmed/33564198
http://dx.doi.org/10.1007/s13197-020-04512-4
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author Nowosad, Karolina
Sujka, Monika
Pankiewicz, Urszula
Kowalski, Radosław
author_facet Nowosad, Karolina
Sujka, Monika
Pankiewicz, Urszula
Kowalski, Radosław
author_sort Nowosad, Karolina
collection PubMed
description 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.
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spelling pubmed-78478842021-02-08 The application of PEF technology in food processing and human nutrition Nowosad, Karolina Sujka, Monika Pankiewicz, Urszula Kowalski, Radosław J Food Sci Technol Review Article 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. Springer India 2020-05-08 2021-02 /pmc/articles/PMC7847884/ /pubmed/33564198 http://dx.doi.org/10.1007/s13197-020-04512-4 Text en © The Author(s) 2020 Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.
spellingShingle Review Article
Nowosad, Karolina
Sujka, Monika
Pankiewicz, Urszula
Kowalski, Radosław
The application of PEF technology in food processing and human nutrition
title The application of PEF technology in food processing and human nutrition
title_full The application of PEF technology in food processing and human nutrition
title_fullStr The application of PEF technology in food processing and human nutrition
title_full_unstemmed The application of PEF technology in food processing and human nutrition
title_short The application of PEF technology in food processing and human nutrition
title_sort application of pef technology in food processing and human nutrition
topic Review Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7847884/
https://www.ncbi.nlm.nih.gov/pubmed/33564198
http://dx.doi.org/10.1007/s13197-020-04512-4
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