http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Preservation of foods with pulsed electric fields
Barbosa-Cánovas, Gustavo V. (Gustavo Victor)
1 online resource (xiii, 197 pages) : illustrations
Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation. This technology is attracting a great deal of interest around the world because it is more cost effective than conventional systems due to the conservative nature of PEF. This book thoroughly covers the electrical and food engineering aspects, as well as the food science components (i.e. food microbiology, enzyme inactivation kinetics, and sensory evaluation).
Front Cover; Preservation of Foods with Pulsed Electric Fields; Copyright Page; Contents; Preface; Acknowledgments; Chapter 1. Fundamentals of High-Intensity Pulsed Electric Fields (PEF); Chapter 2. Design of PEF Processing Equipment; Chapter 3. Biological Principles for Microbial Inactivation in Electric Fields; Chapter 4. PEF-Induced Biological Changes; Chapter 5. PEF Inactivation of Vegatative Cells, Spores, and Enzymes in Foods; Chapter 6. Food Processing by PEF; Chapter 7. Hazard Analysis and Critical Control Point (HACCP) in PEF Processing.
Gustavo V. Barbosa-Cánovas [and others].
Includes bibliographical references and index.
San Diego, Calif. : Academic Press, ©1999
Food science and technology international series
85492:85492 Elsevier Science & Technology