Gustavo Barbosa-Canovas


Tatiana Koutchma

Avi Shpigelman

Javier Raso-Pueyo

Giovanna Ferrari

Nonthermal processing is a large umbrella covering several technologies that may be based on different principles but have common aims and attributes, including minimal processing, improved safety, and environmentally friendly applications. Many nonthermal processing technologies have emerged as sound possibilities to process the foods of the future. One of the most successful technologies at the industrial level is pulsed electric fields (PEF) processing, which is a method that uses short burst…

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About the Authors

Gustavo Barbosa-Cánovas, PhD, is professor of food engineering and director of the Center for Nonthermal Processing of Foods at Washington State Univ. ([email protected]).
V.M. Balasubramaniam, PhD, is professor of food engineering, Center for Clean Food Process Development, Department of Food Science and Technology and the Department of Food, Agricultural and Biological Engineering, The Ohio State Univ. ([email protected]).
Tatiana Koutchma, PhD, is a scientist in novel food technologies, Agriculture and Agri-Food Canada ([email protected]).
Avi Shpigelman, PhD, is professor of food science and engineering at the Faculty of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Haifa, Israel ([email protected]).
Javier Raso-Pueyo, PhD, is professor of food technology at University of Zaragoza, Spain and president of the International Society of Electroporation Based Technologies and Treatments ([email protected]).
Giovanna Ferrari, PhD, is professor of chemical engineering and president of the board of directors of the Consortium ProdAl, University of Salerno, Italy ([email protected]).