rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food preservation by pulsed electric fields
    sub title: from research to application
  name:
    name part: Lelieveld, H. L. M.
  name:
    name part: Notermans, S.
  name:
    name part: Haan, S. W. H. de.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    place:
      place term: Cambridge
    publisher: Woodhead
    date issued: ©2007
    date issued: 2007
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xx, 363 pages) : illustrations
  abstract: Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important book reviews the current status of the technology, from research into product safety and technology development to issues associated with its commercial implementation. Introductory chapters provide an overview of the process and its history. Part one then discusses the technology of PEF food preservation, with chapters on circuitry and pulse shapes, chamber design and technical and safety requirements. The second part of the book focuses on important product safety and quality issues such as probable mechanisms of microbial inactivation by PEF, adaptation potential of microorganisms treated by this method, toxicological aspects, the impact on food enzymes and shelf life. Chapters in the final part of the book cover topics relating to the commercialisation of the technology, including current and future applications, pitfalls, economic issues and scaling up, and public and regulatory acceptance. Food preservation by pulsed electric fields is a standard reference for all those involved in research into PEF food processing and its commercialisation. Reviews the current status of PEF technology with an overview of the process and its historyDiscusses the technology involved in PEF food preservationFocuses on important product safety and quality issues such as the impact on food enzymes and shelf life.
  table of contents: pt. 1. Technology -- pt. 2. Product safety and quality -- pt. 3. Applications.
  note: edited by H.L.M. Lelieveld, S. Notermans and S.W.H. de Haan.
  note: Includes bibliographical references and index.
  subject:
    topic: Food
    topic: Preservation
  subject:
    topic: Electric fields
    topic: Industrial applications
  subject:
    topic: Food Preservation
  subject:
    topic: Aliments
    topic: Conservation
  subject:
    topic: Champs électriques
    topic: Applications industrielles
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Electric fields
    topic: Industrial applications
  subject:
    topic: Food
    topic: Preservation
  classification: TP371.7 .F66 2007eb
  classification: 664.028
  related item:
    title info:
      title: Food preservation by pulsed electric fields
    origin info:
      publisher: Boca Raton : CRC Press ; Cambridge, England : Woodhead, ©2007
    identifier: (OCoLC)132312028
  related item:
    title info:
      title: Woodhead Publishing in food science, technology, and nutrition
  identifier: 9781845693831
  identifier: 1845693833
  identifier: 1845690583
  identifier: 9781845690588
  identifier: 9781420043952
  identifier: 1420043951
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: IWA
    record creation date: 090210
    record change date: 20260326160529.3
    record identifier: in00005736208
    language of cataloging:
      language term: eng