Pulsed electric fields technology for the food industry : fundamentals and applications
In an attempt to improve, or replace, existing food processing methods, several novel technologies have been investigated. Some of these emerging technologies have become alternative means of developing new foods or improving the safety and quality of existing ones while reducing energy consumption...
Guardat en:
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| Altres autors: | |
| Format: | Livre numérique |
| Idioma: | Anglais |
| Publicat: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Col·lecció: | Food Engineering Series
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| Accés en línia: | Accès sur la plateforme de l'éditeur Accès sur la plateforme de l'éditeur (Springer) Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Pulsed Electric Fields Technology for the Food Industry, Texte imprimé, 9781441940506 • Pulsed Electric Fields Technology for the Food Industry, Texte imprimé, 9780387563275 • Pulsed electric fields technology for the food industry, fundamentals and applications, edited by Javier Raso, Volker Heinz, New York, Springer, 2006, 1 vol. (xiv-245 p.), Food engineering series, 0-387-31053-3 |
| Sumari: | In an attempt to improve, or replace, existing food processing methods, several novel technologies have been investigated. Some of these emerging technologies have become alternative means of developing new foods or improving the safety and quality of existing ones while reducing energy consumption for the food industry. Among all emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is one of the most appealing due to its short treatment times and reduced heating effects. Its capability to enhance extraction processes and to inactivate microorganisms at temperatures that do not cause any deleterious effect on flavor, color or nutrient value of foods, opens interesting possibilities for the food processing industry. This book presents the information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers. It offers to anyone interested in this subject a comprehensive knowledge in this field. About the Editors: Javier Raso is a Professor of Food Technology at the University of Zaragoza in Spain. Volker Heinz is a Head of the German Institute of Food Technology at Quakenbrueck. . |
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| Descripció de l’ítem: | Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| ISBN: | 9780387311227 |
| ISSN: | 2628-8095 |
| Accés: | Accès en ligne pour les établissements français bénéficiaires des licences nationales Accès soumis à abonnement pour tout autre établissement Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 |