ABOUT QUALITY OF PULSED ELECTRIC FIELDS PROCESSED MILK AND EGG PRODUCTS
Abstract
The objective of this work was to review the quality of influence of pulsed electric field processed milk and egg products. The PEF-treatment as a nonthermal method, which allows to preserve the natural quality, color, and vitamin constituents of food products.This processing is based on electroplasmolysis phenomena. Applications of PEF in food processing are discussed.
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