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catalogue Special Offers   Baking Books   Cooking Books   Sweet Books   Beverage Books   Gastro Books   Deco Books   Miscellaneous Production of:   grain products   milk products   fish products   meat products   poultry products   fruit products   vegetable products   potatoe products   convenience food   sweets   beverages   wine   liquor Use of:   spices   Ingredients   refrigeration/freezing   flavors Methods:   analytic chemistry   chemistry   microbiology   technology   process engineering   hygiene   quality control Special Areas:   gastronomy   party service   catering Miscellaneous:   packing   transport   cook books   address books   legal literature   Dictionary   food posters   Nutrition A total of 1968 articles in 42 categories     Book Gustavo V. Barbosa-Canovas, Washington State University, Pullman, USA; Q. Howard Zhang, Ohio State University, Columbus, Ohio, USA Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications Series: Food Preservation Technology Volume: 3   price: € 129,56 customer review   see larger picture   Presents detailed studies on the inactivation of enzymes and microorganisms by pulsed electric fields Provides comparisons of pulsed electric field, high hydrostatic pressure and thermal processing Includes examples of reformulating products for pulsed electric field processing 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.   ships within 6 days English | hardcover | 289 pages | CRC Press | 2001 Article-No.: 11709 (please indicate at further inquiry) category(ies): Production of:, poultry products editorial reviews I have read this book, and I want to review it   All prices given here are net, that is, they do not include sales tax (VAT). The price of books, magazines and newspapers for purchases made in Germany and other EU countries increase by 7%; the price of food posters, various data mediums, art objects, other goods and advertising by 19% after sales tax (VAT) has been added. The price of goods for orders made from countries within the EU will not include sales tax (VAT) (apart from Germany) provided the company making the order gives us its ID number. The net prices given here apply to all orders made from countries outside the EU with a valid delivery and invoice address. We are shipping by airmail to all countries outside of Germany, for reasons of speed and insurance coverage cart 16 article:    € 5790,93