Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+32 25889658

Muhammed Yilmaz

Publications
  • Review Article
    Impact of the Pulsed Electric Field Treatment on Bioactive Food Compounds: Bioaccessibility and Bioavailability
    Author(s): Muhammed Yilmaz and Gulsun Akdemir EvrendilekMuhammed Yilmaz and Gulsun Akdemir Evrendilek

    Pulsed Electric Field (PEF) treatment is a non-thermal food processing technology that mostly applied to low viscosity high acidity food samples. Due to its non-thermal nature, it is preferred over thermal processing technologies since it has a superiority to preserve physical, chemical, biochemical and sensory properties of food with extended shelf life. Studies focused on preservation of bioactive and health-related compounds usually involve effect of PEF on water soluble vitamins, total antioxidant capacity, total phenolic compounds, phenolic substances, organic acids, and anthocyanins and are limited on how bioaccessibility and bioavailability of these compounds are changed by PEF processing. Thus, effects of PEF processing on bioaccessibility and bioavailability of food components with both in vivo and in vitro studies emphasizing on future needs are emphasized in this review... View More»
    DOI: 10.4172/2155-9600.1000605

    Abstract PDF

Relevant Topics

Top