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:
| Autor principal: | |
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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 |
Taula de continguts:
- Pulsed Electric Fields Processing of Foods: An Overview
- Generation and Application of High Intensity Pulsed Electric Fields
- Fundamental Aspects of Microbial Membrane Electroporation
- Effects of Pulsed Electric Fields
- Microbial Inactivation by Pulsed Electric Fields
- Effect of PEF on Enzymes and Food Constituents
- Extraction of Intercellular Components by Pulsed Electric Fields
- Applications and Equipments
- Applications of Pulsed Electric Fields Technology for the Food Industry
- Pulsed Power Systems for Application of Pulsed Electric Fields in the Food Industry.