Pulsed electric field technology for the food industry : fundamentals and applications / J. Raso, V. Heinz, editors.

Contributor(s):

Material type: Text

TextSeries: Food engineering seriesPublication details: New York ; London : Springer, 2006.Description: 310 p. : illISBN:

9780387310534 (hbk.) :
9780387310534 :

Subject(s):

DDC classification:

664.028 RAS

LOC classification:

TP371.7

Contents:

1.Pulsed electric fields processing of foods: an overview -- 2.Generation and application of high intensity pulsed electric fields -- 3.Fundamental aspects of microbial membrane electroporation -- 4.Microbial inactivation by pulsed electric fields -- 5.Effect of pulsed electric fields on enzymes and food constituents -- 6.Extraction of intercellular components by pulsed electric fields -- 7.Applications of pulsed electric fields technology for the food industry -- 8.Pulsed power systems for application of pulsed electric fields in the food industry.

Summary: PEF is a nonthermal way of extending shelf life while preserving sensory and nutritional values. This text discusses this rapidly growing area of food processing and preservation.

Holdings ( 1 )
Title notes ( 3 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Athlone General Lending	664.028 RAS (Browse shelf(Opens below))	1	Available		203735

Includes bibliographical references and index.

PEF is a nonthermal way of extending shelf life while preserving sensory and nutritional values. This text discusses this rapidly growing area of food processing and preservation.