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This study examined the impact of pulsed electric fields (PEF) on maize, olives and soybeans for enhanced and gentle recovery of functional food ingredients through induction of stress reactions. A modified process scheme for the production of maize germ oil with increased amounts of phytosterols (up to 32.4%) at simultaneous by higher oil yield (up to 88.4%) was developed. Phytosterols are secondary...
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