Preservation of Foods with Pulsed Electric Fields (Food Science and Technology International)

Buy Preservation of Foods with Pulsed Electric Fields (Food Science and Technology International) here, one of many Food Science books offered for sale at discount prices here at Rbookshop.com. We greatly appreciate your patronage at Rbookshop and look forward to offering you great products and prices now and in the future.

You Are Here: Home > Science Books > Food Science > Item 298

	Preservation of Foods with Pulsed Electric Fields (Food Science and Technology International)
	by Gustavo V. Barbosa-Canovas, Usha R. Pothakamury, M. Marcela Gongora-Nieto, and Barry G. Swanson Sales Rank: 2426658	$60.94 At Amazon on 12-2-2008.

*Features* Cover Type: Hard Cover with 197 pages Published by: Academic Press April 28, 1999 Written in: English ISBN 10 Number: 0120781492 ISBN 13 Number: 978-0120781492 Book Dimensions: 9.5 x 6.6 x 0.6 inches Weighs: 1 pounds *Product Description* 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). Key Features * basics of high intensity pulsed electric fields * Design of PEF processing equipment * Biological principles for microbial inactivation in electric fields * PEF-induced biological changes * PEF inactivation of vegetable cells, spores, and enzymes in foods * Food processing by PEF * HACCP in PEF processing * PEF in the food industry for the new millennium *Back Cover Copy* Traditionally, food processors have relied on heat for sterilization and preservation. This method, however, has several disadvantages, chief among these being the adverse effect on food quality. pulsed Electric Fields (PEF) have emerged as an attractive alternative to thermal methods because of the minimal effect on food flavor and quality. This method is of interest to those working in engineering, processing, food safety, and sensory analysis. Back To Top
Preservation of Foods with Pulsed Electric Fields (Food Science and Technology International) Available from Amazon Price: $60.94 Updated on 12-2-2008.

NOTICE: All prices, availability, and specifications
are subject to verification by their respective retailers.

We offer Preservation of Foods with Pulsed Electric Fields (Food Science and Technology International) and other related Food Science Books here at Rbookshop.com. To view more books about Food Science please use the previous and next buttons near the top of this page.