ENGLISH

Food preservation by pulsed electric fields: From research to application

By Huub Lelieveld

Book information

Publisher
Woodhead Publishing
Year
2007
ISBN
978-1-84569-058-8, 978-1-84569-383-1
DOI
10.1533/9781845693831
Language
english
Format
PDF
Filesize
7 MB (6838876 bytes)
Series
Woodhead Publishing Series in Food Science, Technology and Nutrition 151
Pages
384\384
Time added
2014-05-06 07:00:00

Description

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 technology, from research into product safety and technology development to issues associated with its commercial implementation.

Similar books

Session C11: Ancient Cultural Landscapes in South Europe – their Ecological Setting and Evolution, Session C22: Gardeners from South America, Session S04: Agro-Pastoralism and Early Metallurgy Sessions, Session WS29: The Idea of Enclosure in Recent Iberian Prehistory, Session C88: Rhytmes et causalites des dynamiques de l'anthropisation en Europe entre 6500 ET 500 BC: Hypotheses socio-culturelles et/ou climatiques: Proceedings of the XV UISPP World Congress (Lisbon 4-9 September 2006) / Actes du XV Congrès Mondial (Lisbonne 4-9 Septembre 2006) Vol.36

2010 · PDF