Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different
applications in food industry. PEF technology is therefore a valuable tool that can improve …

Background A large amount of wastes and by-products are generated during olive oil
production process. Traditionally, these products have been considered as a problem. However, …

In recent decades, glucosinolates and isothiocyanates have attracted the interest of scientific
community due to healthy properties of these bioactive compounds and their role as natural …

This work studies the extraction of intracellular components from microalgae Nannochloropsis
sp. with application of different cell disruption techniques, including pulsed electric field (…

… The total treatment duration t t was varied by increasing the number of pulses n from 0 to
300. The PEF pulse length was about t i = 10 μs and the pulse repetition rate was f = 0.5 Hz. …

Over the last years, consumers are increasingly demanding for nutritious, healthy and fresh-like
food products, with high organoleptic quality. Nowadays, emerging non-thermal …

… extracted from N. oculata and Tetraselmis suecica. These authors found significant differences
in the FA composition of various lipidic extracts of N. oculata and T. suecica after SFE. …

Box–Behnken response surface methodology was used to investigate and optimize
microwave assisted extraction (MAE) (treatment power and time) of antioxidant compounds, …

… It was calculated as τ Z = N Z ·n·t i , where N Z is the number of trains to attain the value of Z
= 0.8. All the output data (current, voltage, impedance and temperature) were collected using …

Mushrooms are a great source of nutritionally valuable compounds, including proteins, lipids,
polysaccharides, polyphenols, micronutrients and vitamins. In particular, they are a …