Pulsed electric fields in food processing : fundamental aspects and applications / edited by Gustavo V. Barbosa-Cánovas, Q. Howard Zhang.
Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level. PEF presents a number of advantages including mi...
Saved in:
| Online Access: |
Full Text (via Taylor & Francis) |
|---|---|
| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton, Fla. :
CRC Press,
©2001.
|
| Series: | Food preservation technology series.
|
| Subjects: |
| Summary: | Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level. PEF presents a number of advantages including minimal changes to fresh foods, inactivation of a wi. |
|---|---|
| Physical Description: | 1 online resource (289 pages) : illustrations. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 1566767830 9781566767835 9780429133459 0429133456 9780429539398 0429539398 9781420015102 1420015109 9780429524691 0429524692 |
| Source of Description, Etc. Note: | Source of description: Print version record. |