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Food preservation by pulsed electric fields : from research to application

Author: H L M Lelieveld; S Notermans; S W H de Haan
Publisher: Cambridge : Woodhead, ©2007.
Series: Woodhead Publishing in food science, technology, and nutrition.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important book reviews the current status of the technology, from research into product safety and technology development to issues associated with its commercial implementation. Introductory chapters provide an overview of  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Food preservation by pulsed electric fields.
Boca Raton : CRC Press ; Cambridge, England : Woodhead, ©2007
(OCoLC)132312028
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: H L M Lelieveld; S Notermans; S W H de Haan
ISBN: 9781845693831 1845693833 1845690583 9781845690588
OCLC Number: 302358518
Description: 1 online resource (xx, 363 pages) : illustrations.
Contents: pt. 1. Technology --
pt. 2. Product safety and quality --
pt. 3. Applications.
Series Title: Woodhead Publishing in food science, technology, and nutrition.
Responsibility: edited by H.L.M. Lelieveld, S. Notermans and S.W.H. de Haan.

Abstract:

Pulsed electric field food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important  Read more...

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...the most complete book on pulsed electric field processing, in particular in the context of food preservation., Trends in Food Science and Technology...presents a state of the art view on food Read more...

 
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