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As a non-thermal preservation method,pulsed electric field (PEF) may fred use in the beverage industry for producing products having flesh-like characteristic while extending shelf life.Similar to thermal processing,PEF also decreases the activity of enzymes.However,in comparison with the extensive researches devoted to the destruction of microorganisms by PEF,limited reports are available on the inactivation of enzymes and the food quality influence by PEF.