Review: Pulsed Electric Fields Processing of Protein-Based Foods

文献类型： 外文期刊

第一作者： Tang, Yali

作者： Tang, Yali;Lu, Lixin;Zhao, Wei;Chen, Xiao;Li, Chunyang

作者机构：

关键词： Pulsed electric fields (PEF);Protein-based foods;Food quality

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：4.465； 五年影响因子：4.793 ）

ISSN： 1935-5130

年卷期： 2014 年 7 卷 1 期

页码：

收录情况： SCI

摘要： Pulsed electric fields (PEF) processing is a promising nonthermal food preservation technology, which is ongoing from laboratory and pilot plant scale level to the industrial level. Application of PEF processing may be a good alternative treatment to thermal methods in protein-based foods. A large number of literatures have fully demonstrated that small molecule compounds in plant-based foods, mainly aroma compounds and health-related phytochemicals, were not significantly affected by PEF. However, there was a lack of knowledge on the effects of PEF on proteins and qualities of protein-based foods. This review focuses on effects of PEF processing on endogenous enzymes, safety, and quality of protein-based foods. Finally, the ways to achieve food quality assurance and food safety in PEF processing of protein-based foods are proposed.

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