Cargando…
Preservation of Foods with Pulsed Electric Fields.
Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation. This technology is attracting a great deal of interest around the world because it is more cost effecti...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Burlington :
Elsevier,
1999.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mu 4500 | ||
|---|---|---|---|
| 001 | EBOOKCENTRAL_ocn476099019 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
| 007 | cr mn|---||||| | ||
| 008 | 091207s1999 vtu o 000 0 eng d | ||
| 040 | |a EBLCP |b eng |e pn |c EBLCP |d OCLCQ |d MHW |d OCLCQ |d MERUC |d AU@ |d OCLCQ |d SGP |d OCLCF |d NTE |d OCLCQ |d OCLCA |d OCLCO |d OCLCL | ||
| 020 | |a 9780080539461 |q (electronic bk.) | ||
| 020 | |a 0080539467 |q (electronic bk.) | ||
| 029 | 1 | |a AU@ |b 000062577602 | |
| 035 | |a (OCoLC)476099019 | ||
| 050 | 4 | |a TP371.7P74 1999 |a TP371.7 P74 1999 | |
| 082 | 0 | 4 | |a 664.028 |a 664/.028 21 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Barbosa-Cánovas, Gustavo V. |q (Gustavo Victor), |d 1949- |1 https://id.oclc.org/worldcat/entity/E39PBJcRd6qFdy7dW3vWjmymVC | |
| 245 | 1 | 0 | |a Preservation of Foods with Pulsed Electric Fields. |
| 260 | |a Burlington : |b Elsevier, |c 1999. | ||
| 300 | |a 1 online resource (215 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 520 | |a Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation. This technology is attracting a great deal of interest around the world because it is more cost effective than conventional systems due to the conservative nature of PEF. This book thoroughly covers the electrical and food engineering aspects, as well as the food science components (i.e. food microbiology, enzyme inactivation kinetics, and sensory evaluation). | ||
| 505 | 0 | |a Front Cover; Preservation of Foods with Pulsed Electric Fields; Copyright Page; Contents; Preface; Acknowledgments; Chapter 1. Fundamentals of High-Intensity Pulsed Electric Fields (PEF); Chapter 2. Design of PEF Processing Equipment; Chapter 3. Biological Principles for Microbial Inactivation in Electric Fields; Chapter 4. PEF-Induced Biological Changes; Chapter 5. PEF Inactivation of Vegatative Cells, Spores, and Enzymes in Foods; Chapter 6. Food Processing by PEF; Chapter 7. Hazard Analysis and Critical Control Point (HACCP) in PEF Processing. | |
| 588 | 0 | |a Print version record. | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food |x Preservation. | |
| 650 | 0 | |a Electric fields |x Industrial applications. | |
| 650 | 4 | |a Food |x Preservation. Electric fields |x Industrial applications. | |
| 650 | 4 | |a Industrial applications. | |
| 650 | 4 | |a Preservation. | |
| 650 | 4 | |a Electric fields. | |
| 650 | 4 | |a Food. | |
| 650 | 6 | |a Aliments |x Conservation. | |
| 650 | 6 | |a Champs électriques |x Applications industrielles. | |
| 650 | 7 | |a Electric fields |x Industrial applications |2 fast | |
| 650 | 7 | |a Food |x Preservation |2 fast | |
| 700 | 1 | |a Pothakamury, Usha R. | |
| 700 | 1 | |a Gongora-Nieto, M. Marcela. | |
| 776 | 1 | |z 9780120781492 | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=311515 |z Texto completo |
| 938 | |a EBL - Ebook Library |b EBLB |n EBL311515 | ||
| 994 | |a 92 |b IZTAP | ||