abstract
- Pulsed electric fields (PEF) represent an innovative strategy for improving quality of food products in a sustainable way. PEF can be either applied with the aim of inactivating microorganisms, as a substitute for conventional thermal preservation treatments, or as a way to assist industrial food processes, e.g. to increase yields in extractive operations. In any of these applications, PEF treatments stand out as a valuable processing alternative for obtaining high-quality products with an excellent preservation of minor food constituents and food quality properties. The soundest applications of PEF and their effects on quality parameters are reviewed in this chapter. © 2022, Springer Nature Switzerland AG.