1.0Caisial - Innovazione in campo alimentarehttps://caisial.unina.it/en/Alfredohttps://caisial.unina.it/en/author/alfredo/rich600338<blockquote class="wp-embedded-content" data-secret="cZaPCUxhqC"><a href="https://caisial.unina.it/en/progetto/caisal-pesca/research/">Research</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://caisial.unina.it/en/progetto/caisal-pesca/research/embed/#?secret=cZaPCUxhqC" width="600" height="338" title="“Research” — Caisial - Innovazione in campo alimentare" data-secret="cZaPCUxhqC" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> Research Innovative food preservation technologies: static and pulsed electric fields Innovative food preservation technologies: static and pulsed electric fields by Nunzio Velleca – research fellow In recent years, innovative technologies based on the use of static electric fields and pulsed electric fields have attracted considerable interest in the food sector. Pulsed electric fields consist of ... Read morehttps://caisial.unina.it/wp-content/uploads/2023/12/tabella-analisi-sensoriale-230x300-1.png