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03317nam a22004575i 4500 |
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978-0-387-31122-7 |
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DE-He213 |
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20151031001217.0 |
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cr nn 008mamaa |
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100429s2006 xxu| s |||| 0|eng d |
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|a 9780387311227
|9 978-0-387-31122-7
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|a 10.1007/978-0-387-31122-7
|2 doi
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|d GrThAP
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|a TP248.65.F66
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|a TDCT
|2 bicssc
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|a TEC012000
|2 bisacsh
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|a 641.3
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|a 664
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|a Pulsed Electric Fields Technology for the Food Industry
|h [electronic resource] :
|b Fundamentals and Applications /
|c edited by Javier Raso, Volker Heinz.
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|a Boston, MA :
|b Springer US,
|c 2006.
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|a XIV, 246 p. 107 illus.
|b online resource.
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a text file
|b PDF
|2 rda
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|a Food Engineering Series,
|x 1571-0297
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|a 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.
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|a 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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| 650 |
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|a Chemistry.
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| 650 |
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|a Food
|x Biotechnology.
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| 650 |
1 |
4 |
|a Chemistry.
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| 650 |
2 |
4 |
|a Food Science.
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| 700 |
1 |
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|a Raso, Javier.
|e editor.
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| 700 |
1 |
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|a Heinz, Volker.
|e editor.
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| 710 |
2 |
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|a SpringerLink (Online service)
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| 773 |
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|t Springer eBooks
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| 776 |
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|i Printed edition:
|z 9780387310534
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| 830 |
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|a Food Engineering Series,
|x 1571-0297
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| 856 |
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|u http://dx.doi.org/10.1007/978-0-387-31122-7
|z Full Text via HEAL-Link
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| 912 |
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|a ZDB-2-CMS
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| 950 |
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|a Chemistry and Materials Science (Springer-11644)
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