"While food preservation has been undertaken since time immemorial through techniques such as heating, cooking, drying, concentration, freezing, and cooling, a big challenge today is saving food from deterioration in terms of loss of nutrients, texture, and sensorial characteristics. This new book, Nonthermal Pulsed Electric Field Technology for the Food Industry, illustrates the contemporary pulsed electric field processing techniques for food preservation, an emerging technique that has certain advantages over conventional thermal food processing techniques. Nonthermal PEF produces fresh-like food without affecting the sensory and nutritional properties of food. This volume explores and provides in-depth knowledge and understanding of the pulsed electric field and its applications. It introduces the role of nonthermal technology in novel food product development for ensuring the quality of the product. This book is divided into three parts: Part I: Introduction and Design of Pulsed Electric Field provides an introduction to pulsed electric field, pulse generation technologies, PEF processing system, and safety and critical parameters. Part II: Advances and Applications of Pulsed Electric Field addresses the influence of PEF on microorganisms and enzymes, presents an analysis of kinetics governing the inactivation of enzymes as well as microorganisms under PEF treatment, and covers the application of PEF in hurdle technology. Part III: Role of Pulse Electric Field in Processing and Extraction of Byproducts covers applications and future aspects of the technology in fruits, vegetables, processing of alcoholic beverages; egg, meat, and poultry products; milk products; and cereals, legumes, and oilseeds; as well as in byproducts technology and its usage as a sustainable technique of extracting phytochemicals. This book will be a helpful resource for academicians and professionals in food science, technology, and engineering around the world. It will serve as a reference for researchers, students, scholars, industries, universities, and research centers as well"-- Provided by publisher.