Study of color evolution during shelf life of apple puree treated with pulsed electric field.

Nowadays, the consumers demand high quality and safety products with “fresh like” taste. Thermal pasteurization is quite efficient in preventing microbial spoilage of food products but the applied heat may also cause undesirable biochemical and nutritious changes which may affect overall quality of the final product. High voltage pulsed electric fields (PEF) treatment, which is an alternative method of pasteurization that do not include...