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 |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego, Calif. :
Academic Press,
©1999.
|
| Colección: | Food science and technology international series.
|
| Temas: | |
| 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.