“…Numerous laboratory studies have shown that PEF can induce moderate (1 to 3 log cycles) to significant (6 to 9 log cycles) microbial inactivation in various aqueous solutions (Bushnell, Dunn, Clark, & Pearlman, 1993;Ho, Mittal, Cross, & Griffiths, 1995;Marquez, Mittal, & Griffiths, 1997;Mazurek, Lubicki, & Staronieneicz, 1995;Qin et al, 1995;Sato, Kimura, Ikeda, Ogiyama, & Hata, 1994;Zhang et al, 1994;Zhang, Qin, Barbosa-Cánovas, & Swanson, 1995). No apparent changes in physical and chemical properties directly caused by PEF treatment were found in apple juice and cider, cranberry juice, orange juice, raw milk and green pea soup (Dunn, 1996;Evrendilek et al, 2000;Jia, Zhang, & Min, 1999;Jin & Zhang, 1999;Qiu, Sharma, Tuhela, Jia, & Zhang, 1998;Qin et al, 1995;Vega-Mercado, Martín-Belloso, Chang, Barbosa-Cánovas, & Swanson, 1996). Changes in flavour components of PEF treated and heat-treated citrus juices showed 16% and 61% losses compared to fresh citrus juices, respectively.…”