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Pulsed electric field-assisted fermentation enhances nutritional composition and bioactivity in wheat-based beverages

Weilan Gao1, Laura Hernández-García1, Andrea Asensio-Grau1

  • 1Innovative Technologies for Sustainable Food (ALISOST), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy and Food Science, Universitat de València, Avda. Vicent Andrés Estelles, 22, 46100 Burjassot, Valencia, Spain.

Food Chemistry
|May 3, 2026
PubMed
Abstract

Keywords:
Biochemical compositionFermentationLactic acid bacteriaPulsed electric fieldWheat

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