TY - JOUR
T1 - Statement on the treatment of food using a pulsed electric field
AU - Knorr, Dietrich
AU - Engel, Karl Heinz
AU - Vogel, Rudi
AU - Kochte-Clemens, Barbara
AU - Eisenbrand, Gerhard
PY - 2008/12
Y1 - 2008/12
N2 - The working group "Food technology and safety" of the DFG Senate Commission on Food Safety (SKLM) discussed the food safety aspects associated with new technologies that are being developed and used for processing food. One of these newly developed processes uses a pulsed electric field, which is currently being used only on a pilot-scale in Europe. Key objectives of this treatment include the gentle and efficient extraction of cellular constituents as well as gentle pasteurisation of fruit juices. However, the associated electrochemical processes are still insufficiently understood. The SKLM issued the following opinion on 13th March 2007, the English version was agreed on 30th March 2008.
AB - The working group "Food technology and safety" of the DFG Senate Commission on Food Safety (SKLM) discussed the food safety aspects associated with new technologies that are being developed and used for processing food. One of these newly developed processes uses a pulsed electric field, which is currently being used only on a pilot-scale in Europe. Key objectives of this treatment include the gentle and efficient extraction of cellular constituents as well as gentle pasteurisation of fruit juices. However, the associated electrochemical processes are still insufficiently understood. The SKLM issued the following opinion on 13th March 2007, the English version was agreed on 30th March 2008.
UR - http://www.scopus.com/inward/record.url?scp=57549113315&partnerID=8YFLogxK
U2 - 10.1002/mnfr.200800391
DO - 10.1002/mnfr.200800391
M3 - Article
C2 - 18979507
AN - SCOPUS:57549113315
SN - 1613-4125
VL - 52
SP - 1539
EP - 1542
JO - Molecular Nutrition and Food Research
JF - Molecular Nutrition and Food Research
IS - 12
ER -