论文信息 - Effects of high electric field pulses on enzymes

Effects of high electric field pulses on enzymes

Abstract The application of high electric field pulses (HELP) in food processing offers potential both as a preservation technology, and as an adjunct to other processes, such as drying, extraction. In respect of the use of pulsed electric fields as preservation technology, the impact of this technology on food quality degrading enzymes is of particular interest. This paper presents a detailed literature review on the effects of pulsed electric fields on enzymes, complemented with recent results on the impact of this HELP-technology on enzymes, obtained within EU project ‘High electric field pulses: food safety, quality and critical process parameters’ (contract FAIR-CT97-3044).

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