000 03300nam a22004575i 4500
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
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
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
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