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Food Engineering

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Research Frontiers in Pulsed Electric Field Microbial Inactivation

Application of high-voltage pulsed electric fields for selective microbial elimination in liquid foods with minimal thermal damage.

Membrane Electroporation Kinetics in Gram-Negative Bacteria
Sublethal PEF Injury and Cellular Recovery Mechanisms
Synergistic Inactivation at the PEF-Thermal Threshold
Microbial Heterogeneity and Single-Cell PEF Susceptibility
Electropermeabilization of Spore Germination Pathways
PEF-Induced Metabolite Leakage and Spoilage Prevention
Biofilm Disruption Through Pulsed Electric Fields
Intracellular Target Recognition in PEF Treatment
Osmotic Stress Amplification in Electroporated Cells
Post-Treatment Microbial Stress Response and Survival

All Food Engineering PhD categories