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Review: Pulsed Electric Fields Processing of Protein-Based Foods

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.

  • 相关文献

[1]Effects of pulsed electric fields on cytomembrane lipids and intracellular nucleic acids of Saccharomyces cerevisiae. Zhao, Wei,Yang, Ruijin,Gu, Yanjie,Zhao, Wei,Yang, Ruijin,Gu, Yanjie,Li, Chunyang. 2014

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