Lactobacillus brevis
and Saccharomyces cerevisiae suspended in orange juice
were inactivated up to 5.8 log reductions and 5.1 log reductions,
respectively, when orange juice was processed at
35 kV/cm for 1000 ls using a 4 ls pulse width in bipolar
mode and 200 Hz (Elez-Martı´nez et al., 2004, 2005). Using
the same HIPEF-treatment conditions, a 93% peroxidase
inactivation and a 75% pectin methyl esterase inactivation
were achieved in orange juice (Elez-Martı´nez et al., in
press, 2006).