000 | 03300nam a22004575i 4500 | ||
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001 | 978-0-387-31122-7 | ||
003 | DE-He213 | ||
005 | 20161121231056.0 | ||
007 | cr nn 008mamaa | ||
008 | 100429s2006 xxu| s |||| 0|eng d | ||
020 |
_a9780387311227 _9978-0-387-31122-7 |
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024 | 7 |
_a10.1007/978-0-387-31122-7 _2doi |
|
050 | 4 | _aTP248.65.F66 | |
072 | 7 |
_aTDCT _2bicssc |
|
072 | 7 |
_aTEC012000 _2bisacsh |
|
082 | 0 | 4 |
_a641.3 _223 |
082 | 0 | 4 |
_a664 _223 |
245 | 1 | 0 |
_aPulsed Electric Fields Technology for the Food Industry _h[electronic resource] : _bFundamentals and Applications / _cedited by Javier Raso, Volker Heinz. |
264 | 1 |
_aBoston, MA : _bSpringer US, _c2006. |
|
300 |
_aXIV, 246 p. 107 illus. _bonline resource. |
||
336 |
_atext _btxt _2rdacontent |
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337 |
_acomputer _bc _2rdamedia |
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338 |
_aonline resource _bcr _2rdacarrier |
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347 |
_atext file _bPDF _2rda |
||
490 | 1 |
_aFood Engineering Series, _x1571-0297 |
|
505 | 0 | _aPulsed 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. | |
520 | _aIn 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. . | ||
650 | 0 | _aChemistry. | |
650 | 0 |
_aFood _xBiotechnology. |
|
650 | 1 | 4 | _aChemistry. |
650 | 2 | 4 | _aFood Science. |
700 | 1 |
_aRaso, Javier. _eeditor. |
|
700 | 1 |
_aHeinz, Volker. _eeditor. |
|
710 | 2 | _aSpringerLink (Online service) | |
773 | 0 | _tSpringer eBooks | |
776 | 0 | 8 |
_iPrinted edition: _z9780387310534 |
830 | 0 |
_aFood Engineering Series, _x1571-0297 |
|
856 | 4 | 0 | _uhttp://dx.doi.org/10.1007/978-0-387-31122-7 |
912 | _aZDB-2-CMS | ||
950 | _aChemistry and Materials Science (Springer-11644) | ||
999 |
_c508202 _d508202 |