文献类型： 外文期刊
作者： Zhao, Wei 2 ; Tang, Yali 1 ; Lu, Lixin 1 ; Chen, Xiao 2 ; Li, Chunyang 3 ;
作者机构： 1.Jiangnan Univ, Dept Packaging Engn, Sch Mech Engn, Wuxi 214122, Peoples R China
2.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
3.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
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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