Pulsed electric field (PEF) treatment is one of the nonthermal processing technologies that can be applied to inactive spoilage and pathogenic microorganisms of liquid foods. Most of the current researchs focus on its effect on microorganisms, enzymes, and nutrient components of fruit and vegetable juices. There are limited reports about the influence of PEF on the lipid of food. In this study, the effect of PEF on milk fat and its mechanism were investigated.
Firstly, lethal and sublethal injury of Esc...
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