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Preservation of foods with pulsed electric fields

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Preservation of foods with pulsed electric fields/ Gustavo V. Barbosa-Cánovas ... [et al.].
other author:	Barbosa-Cánovas, Gustavo V.
Published:	San Diego :Academic Press, : c1999.,
Description:	xiii, 197 p. :ill. ; : 24 cm.;
Series:	Food science and technology international series
Subject:	Electric fields - Industrial applications. -
Online resource:	An electronic book accessible through the World Wide Web; click for information
Online resource:	http://www.loc.gov/catdir/toc/els033/99060092.html
Online resource:	http://www.loc.gov/catdir/description/els033/99060092.html
ISBN:	9780080539461 (electronic bk.)

Preservation of foods with pulsed electric fields
Preservation of foods with pulsed electric fields[electronic resource] /Gustavo V. Barbosa-Cánovas ... [et al.]. - San Diego :Academic Press,c1999. - xiii, 197 p. :ill. ;24 cm. - Food science and technology international series.

Includes bibliographical references and index.

Fundamentals of High Intensity Pulsed Electric Fields. Design of PEF Processing Equipment. Biological Principles for Microbial Inactivation in Electric Fields. PEF Induced Biological Changes. PEF Inactivation of Vegetative Cells, Spores, and Enzymes in Foods. Food Processing by PEF. HACCP in PEF Processing. PEF in the Food Industry for the New Millennium. Subject Index.

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). Key Features * Fundamentals of high intensity pulsed electric fields * Design of PEF processing equipment * Biological principles for microbial inactivation in electric fields * PEF-induced biological changes * PEF inactivation of vegetable cells, spores, and enzymes in foods * Food processing by PEF * HACCP in PEF processing * PEF in the food industry for the new millennium.

Electronic reproduction.
Amsterdam :
Elsevier Science & Technology,
2007.

Mode of access: World Wide Web.

ISBN: 9780080539461 (electronic bk.)Subjects--Topical Terms:

581665
Electric fields
--Industrial applications.Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TP371.7 / P74 1999eb

Dewey Class. No.: 664/.028

National Agricultural Library Call No.: TP371.2.P74 / 1999

Preservation of foods with pulsed electric fields
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006 m d
007 cr cn
008 091218s1999 caua sb 001 0 eng d
020 $a 9780080539461 (electronic bk.)
020 $a 0080539467 (electronic bk.)
020 $a 9780120781492 (paper)
020 $a 0120781492 (paper)
035 $a (OCoLC)162569311
035 $a ocn162569311
040 $a OPELS $c OPELS
050 1 4 $a TP371.7 $b P74 1999eb
070 1 $a TP371.2.P74 $b 1999
082 0 4 $a 664/.028 $2 22
245 0 0 $a Preservation of foods with pulsed electric fields $h [electronic resource] / $c Gustavo V. Barbosa-Cánovas ... [et al.].
260 $a San Diego : $c c1999. $b Academic Press,
300 $a xiii, 197 p. : $b ill. ; $c 24 cm.
440 0 $a Food science and technology international series
504 $a Includes bibliographical references and index.
505 0 $a Fundamentals of High Intensity Pulsed Electric Fields. Design of PEF Processing Equipment. Biological Principles for Microbial Inactivation in Electric Fields. PEF Induced Biological Changes. PEF Inactivation of Vegetative Cells, Spores, and Enzymes in Foods. Food Processing by PEF. HACCP in PEF Processing. PEF in the Food Industry for the New Millennium. Subject Index.
520 $a 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). Key Features * Fundamentals of high intensity pulsed electric fields * Design of PEF processing equipment * Biological principles for microbial inactivation in electric fields * PEF-induced biological changes * PEF inactivation of vegetable cells, spores, and enzymes in foods * Food processing by PEF * HACCP in PEF processing * PEF in the food industry for the new millennium.
533 $a Electronic reproduction. $b Amsterdam : $c Elsevier Science & Technology, $d 2007. $n Mode of access: World Wide Web. $n System requirements: Web browser. $n Title from title screen (viewed on Aug. 2, 2007). $n Access may be restricted to users at subscribing institutions.
650 0 $a Electric fields $x Industrial applications. $3 581665
650 0 $a Food $x Preservation. $3 557254
655 7 $a Electronic books. $2 local $3 554714
700 1 $a Barbosa-Cánovas, Gustavo V. $3 642007
710 2 $a ScienceDirect (Online service) $3 636041
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780120781492 $z An electronic book accessible through the World Wide Web; click for information
856 4 1 $3 Table of contents $u http://www.loc.gov/catdir/toc/els033/99060092.html
856 4 2 $3 Publisher description $u http://www.loc.gov/catdir/description/els033/99060092.html