We are proud to announce the publication of a new book about Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow, edited by Elsevier (Academic Press). Many thanks to the editors Francisco Barba (University of Valencia),  Artur Wiktor (Warsaw University of Life Sciences) and Oleksii Parniakov (Principle Scientist of Elea). Also, some other team members of Elea acted as contributors: Stefan Töpfl, Robin Ostermeier, Kevin Hill, Alica Lammerskitten and Jimmy Kinsella.

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow illustrates innovative applications derived from the use of pulsed electric fields (PEF) beyond microbial inactivation. The book begins with an introduction on how PEF works and then addresses the impact of PEF on bioaccessability/bioavailability and the development of nutraceuticals and food additives. Other sections explore the reduction of contaminants and assess the improvement of industrial process efficiency. A final section explores patents and commercial applications.

This book will be a welcomed resource for anyone interested in the technological, physiochemical and nutritional perspectives of product development and the reduction of food toxins and contaminants. The concepts explored in this book could have a profound impact on addressing the concept of “food on demand,” a concept that is a top priority in the industry.

Key Features

  • Explores how pulsed electric field treatment affects nutrients and the retention of bioactive compounds
  • Identifies PEF approaches and optimized, targeted processing conditions to improve food quality, bioavailability and bioaccessibility of nutrients and bioactive compounds
  • Highlights the mechanisms influencing the reduction of toxins and contaminants during pulsed electric fields processing
  • Explains how pulsed electric fields design can enhance sustainability throughout the food chain

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