Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve the safety, quality, and nutritional value of various food products.
Documents the results of the Emerging Technologies for the Food Industry symposium held in Madrid, Spain.
Spanning the most influential breakthroughs in food engineering, this guide demonstrates the successful application of PEF technology to products such as fruit juices, eggs, and milk. It also studies factors affecting the PEF resistance of microorganisms, analyzes methods in predictive microbiology and its impact on food safety systems, and examines advances in the use of freezing technologies, ultraviolet light, supercritical fluid extraction, and commercial high-pressure equipment.
|Present Status and the Future of PEF. Microbial Inactivation by Pulsed Electric Fields|
|Inactivation Kinetics of Microorganisms by Pulsed Electric Fields|
|Do High Intensity Pulsed Electric Fields Induce Changes in Enzymatic Activity, Protein Conformation, and Vitamin and Flavor Stability? Pulsed Electric Fields Assisted Extraction of Juice from Food Plants|
|Application of PEF on Orange Juice Products|
|Pulsed Electric Fields: The Food Industry's View|
|Fundamentals and Applications of|
|Table of Contents provided by Publisher. All Rights Reserved.|
Series: Food Science and Technology
Number Of Pages: 720
Published: 1st November 2004
Publisher: Taylor & Francis Inc
Country of Publication: US
Dimensions (cm): 25.4 x 17.8 x 3.8
Weight (kg): 1.41
Edition Number: 1