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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 |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego, Calif. :
Academic Press,
�1999.
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| Colección: | Food science and technology international series.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | 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). |
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| Descripción Física: | 1 online resource (xiii, 197 pages) : illustrations |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9780080539461 0080539467 1281036102 9781281036100 |
| Acceso: | Access restricted to Kwantlen Polytechnic University students, faculty and staff. |