Food Preservation by Pulsed Electric Fields from Research to Appl
| Author/creator | Lelieveld Hlm Staff |
| Other author | Notermans, S. Editor |
| Other author | Haan, S. W. H. de Editor |
| Other author | Lelieveld, H. L. M. Editor |
| Format | Electronic |
| Publication Info | Boca Raton : CRC Press LLC Florence : Taylor & Francis Group [Distributor] |
| Description | 363 p. ill 09.300 x 06.000 in. |
| Supplemental Content | Full text available from eBook - Agricultural, Biological, and Food Sciences 2007 |
| Subjects |
| Summary | Annotation Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that uses a series of short, high voltage electrical pulses for microbial inactivation. This process has minimal detrimental effects on food quality attributes and has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. Based on the results of a project that led to the first commercial application of PEF processing, Food Preservation by Pulsed Electric Fields: From Research to Applications provides comprehensive coverage of the technology, from research into product safety and technology development to implementation. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| ISBN | 9781420043952 |
| ISBN | 1420043951 (Trade Cloth) Active Record |
| Standard identifier# | 9781420043952 |
| Stock number | 00004766 |