Preservation of Foods with Pulsed Electric Fields.

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Barbosa-Cánovas, Gustavo V. (Gustavo Victor), 1949-
Otros Autores: Pothakamury, Usha R., Gongora-Nieto, M. Marcela
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Burlington : Elsevier, 1999.
Temas:
Food > Preservation.
Electric fields > Industrial applications.
Food > Preservation. Electric fields > Industrial applications.
Industrial applications.
Preservation.
Electric fields.
Food.
Aliments > Conservation.
Champs électriques > Applications industrielles.
Electric fields > Industrial applications
Food > Preservation
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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