title: Quality and safety aspects of PEF application in milk and milk products.
abstract: The articles published to date on the possibilities of applying the new PEF technology to milk and milk products are summarized in a review that presents them in chronological order and grouped on the basis of the factor studied (microorganism, enzyme, quality parameter, or shelf-life). An accompanying table shows details of the equipment and process corresponding to each article in chronological order.
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain.
authors.forename: F
authors.initials: F
authors.lastname: Sampedro
authors.forename: M
authors.initials: M
authors.lastname: Rodrigo
authors.forename: A
authors.initials: A
authors.lastname: Martínez
authors.forename: D
authors.initials: D
authors.lastname: Rodrigo
authors.forename: G V
authors.initials: GV
authors.lastname: Barbosa-Cánovas
mesh_terms: D000818:Animals; D003611:Dairy Products / Q000032:analysis* / Q000382:microbiology; D004553:Electric Conductivity; D004574:Electromagnetic Fields; D016521:Electrophoresis, Gel, Pulsed-Field / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006090:Gram-Negative Bacteria / Q000378:metabolism; D006094:Gram-Positive Bacteria / Q000378:metabolism; D006801:Humans; D008892:Milk / Q000378:metabolism / Q000382:microbiology; D012449:Safety