| 書目名稱 | Pulsed Electric Fields Technology for the Food Industry | | 副標(biāo)題 | Fundamentals and App | | 編輯 | Javier Raso,Volker Heinz | | 視頻video | http://file.papertrans.cn/765/764017/764017.mp4 | | 概述 | One of the first books on this rapidly growing area of food processing and preservation.PEF is a nonthermal way of extending shelf life while preserving sensory and nutritional values | | 叢書名稱 | Food Engineering Series | | 圖書封面 |  | | 描述 | .In 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. ..Pulsed Electric Fields Technology for the Food Industry. 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.. | | 出版日期 | Book 20061st edition | | 關(guān)鍵詞 | enzymes; food; food engineering; food industry; food processing; food science; microorganism; processing | | 版次 | 1 | | doi | https://doi.org/10.1007/978-0-387-31122-7 | | isbn_ebook | 978-0-387-31122-7Series ISSN 1571-0297 Series E-ISSN 2628-8095 | | issn_series | 1571-0297 | | copyright | Springer-Verlag US 2006 |
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