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- Kempkes, M.L., et al. Show all 3 Authors
- Food science and technology international 2008 v.14 no.5 pp. 429
- food preservation; nonthermal processing; pulsed electric fields; electric field; pasteurization; food research; food pathogens; food spoilage; microbial contamination; lethal dose; Escherichia coli O157:H7; Listeria monocytogenes; Salmonella; apple cider; minimally processed foods
- ... The concept of pulsed electric fields (PEF) was first proposed in 1967 to change the behavior or microorganisms. The electric field phenomenon was identified as membrane rupture theory in the 1980s. Increasing the membrane permeability led to the application of PEF assisted extraction of cellular content and transfer of genetic material across cell membrane. The lethal effects of PEF to microorgan ...