Accelerated brining kinetics and NaCl distribution of Chinese cabbage (Brassica rapa ssp. pekinensis) using pulsed electric field

Comprehensive review on pulsed electric field in food preservation: gaps in current studies for potential future research

“…Though, research on PEF as a non-thermal technique should not be limited only towards microbial inactivation but also towards the retardation of several spoilage inducing chemical and enzymatic reactions, retention of functional components in food during and after treatment [ 29 , 30 ].…”

“…To improve the output of PEF, sometime it is useful to apply hurdle technology i.e along with PEF other cold preservation techniques e.g. ultrasound, high pressure processing and ultraviolet light treatment [ [26] , [27] , [28] , [29] , [30] ].…”