Pulsed electric field technology for the food industry :  fundamentals and applications / 
J. Raso, V. Heinz, editors. 
 - New York ;  London :  Springer,  2006. 
 - 310 p. :  ill. 
 - Food engineering series .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9780387310534 (hbk.) :  £84.50 9780387310534 :  Đ84.50 
<br/><br/><label>LCCN: </label>2005938811 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Preservation<br/>Electric fields--Industrial applications<br/>Technology.<br/>Food & beverage technology
<br/><br/><label>LC Class. No.: </label>TP371.7 
<br/><br/><label>Dewey Class. No.: </label>664.028 RAS