The application of PEF technology in food processing and human nutrition
Karolina NowosadDepartment of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandMonika SujkaDepartment of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandUrszula PankiewiczDepartment of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandRadosław KowalskiDepartment of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
2020en
ABI
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.
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