Pulsed electric fields technology for the food industry [electronic resource] : fundamentals and applications / edited by Javier Raso, Volker Heinz.
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...
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| Online Access: |
Full Text (via Springer) |
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| Other Authors: | , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
New York ; London :
Springer,
2006.
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| Series: | Food engineering series.
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| Subjects: |
Table of Contents:
- Pulsed electric fields processing of foods : an overview / Gustavo V. Barbosa-Cánovas, Bilge Altunakar
- Generation and application of high intensity pulsed electric fields / Markus J. Loeffier
- Fundamental aspects of microbial membrane electroporation / Rafael Pagán, Pilar Mañas
- Microbial inactivation by pulsed electric fields / Ignacio Álvarez, Santiago Condón, Javier Raso
- Effect of pulsed electric fields on enzymes and food constituents / Pilar Mañas, Antonio Vercet
- Extraction of intercellular components by pulsed electric fields / Eugene Vorobiev, Nikolai I. Lebovka
- Applications of pulsed electric fields technology for the food industry / Stefan Toepfl, Volker Heinz, Dietrich Knorr
- Pulsed power systems for application of pulsed electric fields in the food industry / Hennie Mastwijk.