Does High-Intensity Pulsed Electric Fields Induce Changes in Enzymatic Activity, Protein Conformation, and Vitamin and Flavor Stability? Olga Martı´n-Belloso, Sı´lvia Bendicho, Pedro Elez-Martı´nez,

High-intensity pulsed electric fields (HIPEF) is a new food processing technology that is currently being investigated because it inactivates some undesirable microorganisms and enzymes with a limited increase in food temperature. Thus this process makes it possible to obtain stabilized foods with few changes in their composition and physicochemical and organoleptical properties.