Pulsed Electric Fields in Food Processing (eBook, PDF)

Fundamental Aspects and Applications
Redaktion: Barbosa-Canovas, Gustavo V.; Zhang, Q. Howard

• Format: PDF

Produktbeschreibung

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 wi

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 289
• Erscheinungstermin: 17. September 2019
• Englisch
• ISBN-13: 9781420015102
• Artikelnr.: 57744660

Autorenporträt

Barbosa-Canovas, Gustavo V.; Zhang, Q. Howard

Inhaltsangabe

Engineering Aspects of the Continuous Treatment of Fluid Foods by Pulsed
Electric Fields (PEFs). Microbial Inactivation of Foods by PEF.
Inactivation of Escherichia coli in Skim Milk using PEFs. Effect of Added
Calcium and EDTA on the Inactivation of a Protease from Pseudomonas
fluorescens M3/6 When Exposed to PEFs. PEF and High Hydrostatic Pressure
Induced Leakage of Cellular Material from Saccharomyces cerevisiae.
Inactivation of E. coli in Liquid Whole Eggs Using PEF. Change in
Susceptibility of Proteins to Proteolysis and the Inactivation of an
Extracellular Protease from Pseudomonas fluorescens M3/6 when Exposed to
PEFs. High Voltage PEF Induced Structural Changes and Inactivation of
Saccharomyces cerevisiae. Electron Microscopy of Saccharomyces cerevisiae
Treated with High Intensity PEFs. Inactivation of Bacillus subtilis Spores
Using High Voltage PEF. Enzymatic Inactivation by PEFs. PEF Modification of
Milk Alkaline Phosphatase Activity. PEF Denaturation of Bovine Alkaline
Phosphatase. PEF Treatment of Food and Product Safety Assurance. Physical
Properties of Liquid Foods for PEF Treatment. Reformulation of a Cheese
Sauce and Salsa to Be Processed Using PEFs. Comparison Study of PEFs, High
Hydrostatic Pressure, and Thermal Processing on the Electrophoretic
Patterns of Liquid Whole Egg. Comparison of PEF, High Hydrostatic Pressure,
and Heat Exchanger Processing Methods to Inactivate Saccharomyces
cerevisiae. Shelf Stability, Sensory Analysis, and Volatile Flavor Profile
of Raw Apple Juice after PEF, High Hydrostatic Pressure, or Heat Exchanger
Processing.