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Food preservation by pulsed electric fields : from research to application /
Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important book reviews the current status of the technology, from research into product safety and techn...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead,
�2007.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn302358518 | ||
| 003 | OCoLC | ||
| 005 | 20231117015213.0 | ||
| 006 | m o d | ||
| 007 | cr mnu|||||||| | ||
| 008 | 090210s2007 enka ob 001 0 eng d | ||
| 040 | |a IWA |b eng |e pn |c IWA |d N$T |d YDXCP |d OCLCQ |d UV0 |d IL4I4 |d OCLCQ |d OCLCO |d OCLCQ |d IDEBK |d OCLCF |d OPELS |d AU@ |d E7B |d EBLCP |d DEBSZ |d OCLCQ |d D6H |d OTZ |d UKAHL |d OCLCQ |d S2H |d OCLCO |d OCLCQ |d OCLCO | ||
| 019 | |a 191746273 |a 437428444 |a 798340795 |a 871224952 | ||
| 020 | |a 9781845693831 |q (electronic bk.) | ||
| 020 | |a 1845693833 |q (electronic bk.) | ||
| 020 | |a 1845690583 |q (electronic bk.) | ||
| 020 | |a 9781845690588 |q (electronic bk.) | ||
| 020 | |z 9781420043952 | ||
| 020 | |z 1420043951 | ||
| 035 | |a (OCoLC)302358518 |z (OCoLC)191746273 |z (OCoLC)437428444 |z (OCoLC)798340795 |z (OCoLC)871224952 | ||
| 050 | 4 | |a TP371.7 |b .F66 2007eb | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 072 | 7 | |a TDCT |2 bicssc | |
| 072 | 7 | |a TEC |2 eflch | |
| 082 | 0 | 4 | |a 664.028 |2 22 |
| 245 | 0 | 0 | |a Food preservation by pulsed electric fields : |b from research to application / |c edited by H.L.M. Lelieveld, S. Notermans and S.W.H. de Haan. |
| 260 | |a Cambridge : |b Woodhead, |c �2007. | ||
| 300 | |a 1 online resource (xx, 363 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science, technology and nutrition | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a pt. 1. Technology -- pt. 2. Product safety and quality -- pt. 3. Applications. | |
| 588 | 0 | |a Print version record. | |
| 520 | |a Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important book reviews the current status of the technology, from research into product safety and technology development to issues associated with its commercial implementation. Introductory chapters provide an overview of the process and its history. Part one then discusses the technology of PEF food preservation, with chapters on circuitry and pulse shapes, chamber design and technical and safety requirements. The second part of the book focuses on important product safety and quality issues such as probable mechanisms of microbial inactivation by PEF, adaptation potential of microorganisms treated by this method, toxicological aspects, the impact on food enzymes and shelf life. Chapters in the final part of the book cover topics relating to the commercialisation of the technology, including current and future applications, pitfalls, economic issues and scaling up, and public and regulatory acceptance. Food preservation by pulsed electric fields is a standard reference for all those involved in research into PEF food processing and its commercialisation. Reviews the current status of PEF technology with an overview of the process and its historyDiscusses the technology involved in PEF food preservationFocuses on important product safety and quality issues such as the impact on food enzymes and shelf life. | ||
| 650 | 0 | |a Food |x Preservation. | |
| 650 | 0 | |a Electric fields |x Industrial applications. | |
| 650 | 2 | |a Food Preservation |0 (DNLM)D005519 | |
| 650 | 6 | |a Aliments |x Conservation. |0 (CaQQLa)201-0001310 | |
| 650 | 6 | |a Champs �electriques |0 (CaQQLa)201-0022052 |x Applications industrielles. |0 (CaQQLa)201-0374039 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Electric fields |x Industrial applications |2 fast |0 (OCoLC)fst00904786 | |
| 650 | 7 | |a Food |x Preservation |2 fast |0 (OCoLC)fst00930571 | |
| 700 | 1 | |a Lelieveld, H. L. M. | |
| 700 | 1 | |a Notermans, S. | |
| 700 | 1 | |a Haan, S. W. H. de. | |
| 776 | 0 | 8 | |i Print version: |t Food preservation by pulsed electric fields. |d Boca Raton : CRC Press ; Cambridge, England : Woodhead, �2007 |z 9781845690588 |z 1845690583 |w (OCoLC)132312028 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781845690588 |z Texto completo |