Abstract
The application of new technologies for food processing and preservation aims to meet to the increasing number of catering companies due to the growing demand for fresh foods, high quality and ready-to-eat meals. Among the non-thermal technologies for food preservation, the application of Pulsed Electric Fields (PEF) is receiving big attention over the past few years, as it reduces the detrimental changes on physical and sensorial properties of foods and offers fresh fluid foods of high quality, taste, nutritional value and improved shelf-life [1, 2].
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