Phenolic compounds extracted from the solid parts of the grapes during the maceration-fermentation stage define many of the sensory attributes of red wine such as color, bitterness or astringency. The effect of moderate a ...

The combination of nisin and pulsed electric fields (PEF) on Listeria innocua in liquid whey protein concentrate (LWPC) were studied with the purpose of enhancing nisin antibacterial action. The efficiency of the combined ...

Electroporated and dried apples were characterised in terms of physical properties, such as sorption profile and mechanical test, in order to understand the treatment effects. Thermodynamic relationship between water ...

The evolution of polyphenolic compounds and sensory properties of wines obtained from Grenache grapes, either untreated or treated with pulsed electric fields (PEF), in the course of bottle aging, as well as during oak ...

The objective of this work was to enhance the bioactive compounds extraction of blackcurrant using pulsed electric fields (PEF) technology. An experimental design was performed to find the best PEF conditions using the ...

The purpose of this study was to apply different pulsed electric field (PEF) conditions as a pretreatment to the freeze-drying (FD) process of Chilean abalone and to assess its effects on protein quality, microstructure, ...

The purpose of this study was to apply different pulsed electric field (PEF) conditions as a pretreatment to the freeze-drying (FD) process of Chilean abalone and to assess its effects on protein quality, microstructure, ...

Nanosecond Pulsed Electric Field (nsPEF) is an electrostimulation technique first developed in 1995; nsPEF requires the delivery of a series of pulses of high electric fields in the order of nanoseconds into biological ...

This article reports the synthesis of TiO2 nanotube arrays (TiO2 NTs), grown by Ti anodization, and their use as photoanode in a hybrid photelectrocatalytic (PEC)/photoelectro-Fenton (PEF) treatment of Indigo Carmine ...