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dc.contributor.authorElez Martínez, Pedro
dc.contributor.authorOdriozola Serrano, Isabel
dc.contributor.authorOms Oliu, Gemma
dc.contributor.authorSoliva-Fortuny, Robert
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2018-03-12T11:45:33Z
dc.date.available2018-06-01T22:25:00Z
dc.date.issued2017-06-01
dc.identifier.issn1866-7910
dc.identifier.urihttp://hdl.handle.net/10459.1/62818
dc.description.abstractIn the last decades, pulsed electric fields (PEF) have been proposed as alternative or complementary to traditional food processing technologies in order to improve the competitiveness of the food industry. PEF has been suggested as a technology of choice to obtain safe and high-quality plant-based foods with a shelf-life similar to the attained with mild heat pasteurization treatments. On the other hand, the application of PEF as a pretreatment for the permeabilization of vegetable tissues has been demonstrated to enhance the efficiency of mass transfer of water or of valuable compounds from biological matrices in drying, extraction, and diffusion processes. Moreover, PEF treatments are currently under study to prospect their potential to induce stress reactions in plant systems, so that bioproduction of certain compounds can be enhanced or stimulated. However, the impact of different PEF processing strategies on health-related compounds of plan-based foods has not been always considered. These review aims to present recent results regarding the effects of PEF on health-related properties of plant-based foods, including those preserved by PEF and those obtained from PEF-assisted and PEF-stressed processing.
dc.description.sponsorshipThe authors would like to thank the support of the Spanish Institute of Agricultural and Food Research and Technology (INIA) (project RTA2010-00079-C02-02) and the Spanish Ministry of Economy and Competitiveness (project AGL2013-44851-R).
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherSpringer Verlag
dc.relationMINECO/PN2013-2016/AGL2013-44851-R
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1007/s12393-017-9162-x
dc.relation.ispartofFood Engineering Reviews, 2017, vol. 9, p. 213-225
dc.rights(c) Springer Science+Business Media, 2017
dc.subjectPulsed electric fields
dc.subjectHealth-related compounds
dc.subjectPreservation
dc.subjectAssisted processing
dc.titleEffects of pulsed electric fields processing strategies on Health-related compounds of plant-based foods
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2018-03-12T11:45:34Z
dc.identifier.idgrec026349
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1007/s12393-017-9162-x


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