Preservation of foods with pulsed electric fields /:
Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation. This technology is attracting a great deal of interest around the world because it is more cost effecti...
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
San Diego, Calif. :
Academic Press,
©1999.
|
| Schriftenreihe: | Food science and technology international series.
|
| Schlagworte: | |
| Online-Zugang: | Volltext Volltext |
| Zusammenfassung: | Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation. This technology is attracting a great deal of interest around the world because it is more cost effective than conventional systems due to the conservative nature of PEF. This book thoroughly covers the electrical and food engineering aspects, as well as the food science components (i.e. food microbiology, enzyme inactivation kinetics, and sensory evaluation). |
| Beschreibung: | 1 online resource (xiii, 197 pages) : illustrations |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9780080539461 0080539467 1281036102 9781281036100 |
| Zugangseinschränkungen: | Access restricted to Kwantlen Polytechnic University students, faculty and staff. |
Internformat
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| 245 | 0 | 0 | |a Preservation of foods with pulsed electric fields / |c Gustavo V. Barbosa-Cánovas [and others]. |
| 260 | |a San Diego, Calif. : |b Academic Press, |c ©1999. | ||
| 300 | |a 1 online resource (xiii, 197 pages) : |b illustrations | ||
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| 490 | 1 | |a Food science and technology international series | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Front Cover; Preservation of Foods with Pulsed Electric Fields; Copyright Page; Contents; Preface; Acknowledgments; Chapter 1. Fundamentals of High-Intensity Pulsed Electric Fields (PEF); Chapter 2. Design of PEF Processing Equipment; Chapter 3. Biological Principles for Microbial Inactivation in Electric Fields; Chapter 4. PEF-Induced Biological Changes; Chapter 5. PEF Inactivation of Vegatative Cells, Spores, and Enzymes in Foods; Chapter 6. Food Processing by PEF; Chapter 7. Hazard Analysis and Critical Control Point (HACCP) in PEF Processing. | |
| 520 | |a Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation. This technology is attracting a great deal of interest around the world because it is more cost effective than conventional systems due to the conservative nature of PEF. This book thoroughly covers the electrical and food engineering aspects, as well as the food science components (i.e. food microbiology, enzyme inactivation kinetics, and sensory evaluation). | ||
| 506 | |a Access restricted to Kwantlen Polytechnic University students, faculty and staff. | ||
| 650 | 0 | |a Food |x Preservation. |0 http://id.loc.gov/authorities/subjects/sh85050212 | |
| 650 | 0 | |a Electric fields |x Industrial applications. | |
| 650 | 2 | |a Food Preservation |0 https://id.nlm.nih.gov/mesh/D005519 | |
| 650 | 6 | |a Aliments |x Conservation. | |
| 650 | 6 | |a Champs électriques |x Applications industrielles. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Electric fields |x Industrial applications |2 fast | |
| 650 | 7 | |a Food |x Preservation |2 fast | |
| 653 | |a FOOD PRESERVATION | ||
| 653 | |a PULSED ELECTRIC FIELDS | ||
| 700 | 1 | |a Barbosa-Cánovas, Gustavo V. |q (Gustavo Victor), |d 1949- |1 https://id.oclc.org/worldcat/entity/E39PBJcRd6qFdy7dW3vWjmymVC | |
| 758 | |i has work: |a Preservation of foods with pulsed electric fields (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFHjPGvC8gJP7XpVbX3xpd |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
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Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-ocn173515396 |
|---|---|
| _version_ | 1816881653828550656 |
| adam_text | |
| any_adam_object | |
| author2 | Barbosa-Cánovas, Gustavo V. (Gustavo Victor), 1949- |
| author2_role | |
| author2_variant | g v b c gvb gvbc |
| author_facet | Barbosa-Cánovas, Gustavo V. (Gustavo Victor), 1949- |
| author_sort | Barbosa-Cánovas, Gustavo V. 1949- |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TP371 |
| callnumber-raw | TP371.7 P74 1999eb |
| callnumber-search | TP371.7 P74 1999eb |
| callnumber-sort | TP 3371.7 P74 41999EB |
| callnumber-subject | TP - Chemical Technology |
| collection | ZDB-4-EBA |
| contents | Front Cover; Preservation of Foods with Pulsed Electric Fields; Copyright Page; Contents; Preface; Acknowledgments; Chapter 1. Fundamentals of High-Intensity Pulsed Electric Fields (PEF); Chapter 2. Design of PEF Processing Equipment; Chapter 3. Biological Principles for Microbial Inactivation in Electric Fields; Chapter 4. PEF-Induced Biological Changes; Chapter 5. PEF Inactivation of Vegatative Cells, Spores, and Enzymes in Foods; Chapter 6. Food Processing by PEF; Chapter 7. Hazard Analysis and Critical Control Point (HACCP) in PEF Processing. |
| ctrlnum | (OCoLC)173515396 |
| dewey-full | 664/.028 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.028 |
| dewey-search | 664/.028 |
| dewey-sort | 3664 228 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | ZDB-4-EBA-ocn173515396 |
| illustrated | Illustrated |
| indexdate | 2024-11-27T13:16:09Z |
| institution | BVB |
| isbn | 9780080539461 0080539467 1281036102 9781281036100 |
| language | English |
| oclc_num | 173515396 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (xiii, 197 pages) : illustrations |
| psigel | ZDB-4-EBA |
| publishDate | 1999 |
| publishDateSearch | 1999 |
| publishDateSort | 1999 |
| publisher | Academic Press, |
| record_format | marc |
| series | Food science and technology international series. |
| series2 | Food science and technology international series |
| spelling | Preservation of foods with pulsed electric fields / Gustavo V. Barbosa-Cánovas [and others]. San Diego, Calif. : Academic Press, ©1999. 1 online resource (xiii, 197 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier Food science and technology international series Includes bibliographical references and index. Print version record. Front Cover; Preservation of Foods with Pulsed Electric Fields; Copyright Page; Contents; Preface; Acknowledgments; Chapter 1. Fundamentals of High-Intensity Pulsed Electric Fields (PEF); Chapter 2. Design of PEF Processing Equipment; Chapter 3. Biological Principles for Microbial Inactivation in Electric Fields; Chapter 4. PEF-Induced Biological Changes; Chapter 5. PEF Inactivation of Vegatative Cells, Spores, and Enzymes in Foods; Chapter 6. Food Processing by PEF; Chapter 7. Hazard Analysis and Critical Control Point (HACCP) in PEF Processing. Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation. This technology is attracting a great deal of interest around the world because it is more cost effective than conventional systems due to the conservative nature of PEF. This book thoroughly covers the electrical and food engineering aspects, as well as the food science components (i.e. food microbiology, enzyme inactivation kinetics, and sensory evaluation). Access restricted to Kwantlen Polytechnic University students, faculty and staff. Food Preservation. http://id.loc.gov/authorities/subjects/sh85050212 Electric fields Industrial applications. Food Preservation https://id.nlm.nih.gov/mesh/D005519 Aliments Conservation. Champs électriques Applications industrielles. TECHNOLOGY & ENGINEERING Food Science. bisacsh Electric fields Industrial applications fast Food Preservation fast FOOD PRESERVATION PULSED ELECTRIC FIELDS Barbosa-Cánovas, Gustavo V. (Gustavo Victor), 1949- https://id.oclc.org/worldcat/entity/E39PBJcRd6qFdy7dW3vWjmymVC has work: Preservation of foods with pulsed electric fields (Text) https://id.oclc.org/worldcat/entity/E39PCFHjPGvC8gJP7XpVbX3xpd https://id.oclc.org/worldcat/ontology/hasWork Print version: Preservation of foods with pulsed electric fields. San Diego, Calif. : Academic Press, ©1999 0120781492 9780120781492 (DLC) 99060092 (OCoLC)41501634 Food science and technology international series. http://id.loc.gov/authorities/names/n94037846 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=205288 Volltext FWS01 ZDB-4-EBA FWS_PDA_EBA https://www.sciencedirect.com/science/book/9780120781492 Volltext |
| spellingShingle | Preservation of foods with pulsed electric fields / Food science and technology international series. Front Cover; Preservation of Foods with Pulsed Electric Fields; Copyright Page; Contents; Preface; Acknowledgments; Chapter 1. Fundamentals of High-Intensity Pulsed Electric Fields (PEF); Chapter 2. Design of PEF Processing Equipment; Chapter 3. Biological Principles for Microbial Inactivation in Electric Fields; Chapter 4. PEF-Induced Biological Changes; Chapter 5. PEF Inactivation of Vegatative Cells, Spores, and Enzymes in Foods; Chapter 6. Food Processing by PEF; Chapter 7. Hazard Analysis and Critical Control Point (HACCP) in PEF Processing. Food Preservation. http://id.loc.gov/authorities/subjects/sh85050212 Electric fields Industrial applications. Food Preservation https://id.nlm.nih.gov/mesh/D005519 Aliments Conservation. Champs électriques Applications industrielles. TECHNOLOGY & ENGINEERING Food Science. bisacsh Electric fields Industrial applications fast Food Preservation fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85050212 https://id.nlm.nih.gov/mesh/D005519 |
| title | Preservation of foods with pulsed electric fields / |
| title_auth | Preservation of foods with pulsed electric fields / |
| title_exact_search | Preservation of foods with pulsed electric fields / |
| title_full | Preservation of foods with pulsed electric fields / Gustavo V. Barbosa-Cánovas [and others]. |
| title_fullStr | Preservation of foods with pulsed electric fields / Gustavo V. Barbosa-Cánovas [and others]. |
| title_full_unstemmed | Preservation of foods with pulsed electric fields / Gustavo V. Barbosa-Cánovas [and others]. |
| title_short | Preservation of foods with pulsed electric fields / |
| title_sort | preservation of foods with pulsed electric fields |
| topic | Food Preservation. http://id.loc.gov/authorities/subjects/sh85050212 Electric fields Industrial applications. Food Preservation https://id.nlm.nih.gov/mesh/D005519 Aliments Conservation. Champs électriques Applications industrielles. TECHNOLOGY & ENGINEERING Food Science. bisacsh Electric fields Industrial applications fast Food Preservation fast |
| topic_facet | Food Preservation. Electric fields Industrial applications. Food Preservation Aliments Conservation. Champs électriques Applications industrielles. TECHNOLOGY & ENGINEERING Food Science. Electric fields Industrial applications |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=205288 https://www.sciencedirect.com/science/book/9780120781492 |
| work_keys_str_mv | AT barbosacanovasgustavov preservationoffoodswithpulsedelectricfields |