Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation

L.J.H. Sweers(Wageningen University & Research), Julia K. Keppler(Wageningen University & Research), Lı́lia Ahrné(United States Congress), C.M.M. Lakemond(Wageningen University & Research), Vincenzo Fogliano(Wageningen University & Research), Tiffany Patra(University of Copenhagen), Remko M. Boom(University of Copenhagen), Maryia Mishyna(Wageningen University & Research)
Current Research in Food Science
November 29, 2024
10.1016/j.crfs.2024.100940
Cited by 7

Related Papers

Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber
|American Journal of Clinical Nutrition|2014|322
Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms
|Current Research in Food Science|2020|206
Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking
|LWT|2007|194
Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics
|LWT|2001|170
Food powder handling and processing: Industry problems, knowledge barriers and research opportunities
|Chemical Engineering and Processing - Process Intensification|2004|147