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Pulsed Electric Fields in Food Processing
食品加工中的脉冲电场
ISBN
9781566767835作者Author
No出版社Publisher
Taylor & Francis Inc出版时间Published
2001-02产品分类SIC
01020K070202-食品工业装帧Format
精装语种Language
英文页数Page
289开本Size
20开数量Qty
内容简介Description
作者简介About Author
产品详情 | Detail
Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level. PEF presents a number of advantages including minimal changes to fresh foods, inactivation of a wide range of microorganisms, and enzymes. It also offers the opportunity to develop new food products not feasible through conventional thermal processing. Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications presents wide-ranging research and the latest developments in this emerging technology. This volume in the Food Preservation Technology Series includes 17 contributions by leading research groups, covering both fundamental and applied aspects of pulsed electric fields. Topics include engineering aspects, key physical properties with measured values in specific foods, detailed studies on the pulsed electric field inactivation of enzymes and microorganisms, comparisons with other technologies for microbial inactivation, shelf stability, sensory analysis, and volatile flavor profile, and an industrial perspective on pulsed electric food processing in relation to safety assurance.
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