Librería Bonilla. Desde 1950

	Título: Food Preservation By Pulsed Electric Fields. From Research To Application.
	Autor: Lelieveld, L. M. / Notermans, S/ Haan,	Precio: $3915.00
	Editorial: Crc Press	Año: 2007
	Tema: Nutricion	Edición: 1ª
	Sinopsis	ISBN: 9781420043952
	Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that uses a series of short, high voltage electrical pulses for microbial inactivation. This process has minimal detrimental effects on food quality attributes and has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. Based on the results of a project that led to the first commercial application of PEF processing, Food Preservation by Pulsed Electric Fields: From Research to Applications provides comprehensive coverage of the technology, from research into product safety and technology development to implementation. Contents. Introduction Preservation of food by pulsed electric fields: an introduction S Notermans, Foundation Food Micro and Innovation, The Netherlands History of pulsed electric field treatment S Toepfl, V Heinz, Deutsches Institut für Lebensmitteltechnik (DIL) e.V and D Knorr, Berlin University of Technology, Germany Part 1 Technology Circuitry and pulse shapes in pulsed electric field treatment of food S W H de Haan Delft University of Technology, The Netherlands Chamber design for pulsed electric field treatment of food E van den Bosch, formerly University of Delft, The Netherlands Electrochemistry in pulsed electric field treatment chambers B Roodenburg, Delft University of Technology, The Netherlands Hygienic design for pulsed electric field installations C Smit and W de Haan, Stork Food Systems, The Netherlands Technical and occupational safety requirements when treating foods by pulsed electric fields P H F Morshuis, Delft University of Technology, The Netherlands Part 2 Product Safety and Quality Microbial inactivation kinetics of pulsed electric field treatment M B Fox, NIZO food research, The Netherlands Probable mechanisms of microbial inactivation by pulsed electric fields G Saulis, Vytautas Magnus University, Lithuania and P C Wouters, Unilever Research & Development Vlaardingen, The Netherlands Adaptation potential of microorganisms treated by pulsed electric fields D Rodrigo, M Zúñiga, A Rivas and A Martínez, Instituto de Agroquimica y Tecnologia de Alimentos, Spain and S Notermans, Foundation Food Micro and Innovation, The Netherlands. Hurdle technology and preservation of food by pulsed electric fields I Álvarez, University of Zaragoza, Spain and V Heinz, Deutsches Institut für Lebensmitteltechnik (DIL) e.V, Germany Validating the safety of foods treated by pulsed electric fields L Keener, International Product Safety Consultants, Inc, USA Toxicological aspects of preservation of food by pulsed electric fields A M Matser, H Schuten, H C Mastwijk, Food Technology Centre Wageningen UR, and A Lommen, RIKILT-Institute of Food Safety, The Netherlands Impact of pulsed electric fields on food enzymes and shelf life P Elez-Martínez, O Martín-Belloso, Universitat de Lleida and D Rodrigo, F Sampedro, Consejo Superior de Investigaciones Científicas, Spain Part 3 Applications Public acceptance of pulsed electric fields processing L Frewer and A Fischer, Social Sciences Group Wageningen UR, The Netherlands Economic aspects of pulsed electric fields treatment of food H Hoogland Unilever Research & Development Vlaardingen and W de Haan, Stork Food Systems, The Netherlands. Applications of pulsed electric fields processing of food B Altunakar, S R Gurram and G V Barbosa-Cánovas, Washington State University, USA Pitfalls of pulsed electric fields processing H L M Lelieveld, formerly Unilever Research & Development Vlaardingen, H C Mastwijk, Food Technology Centre Wageningen UR, and E van den Bosch, formerly University of Delft, The Netherlands Technologies related to pulsed electric fields processing and their potential H L M Lelieveld, formerly Unilever Research & Development Vlaardingen, and S W H de Haan, Delft University of Technology, The Netherlands Future potential of pulsed electric fields: treatment of bacterial pores, emulsions and packed products H C Mastwijk and P V Bartels, Food Technology Centre Wageningen UR, The Netherlands Definitions and guidelines for reporting on Pulsed Electric Field experiments H C Mastwijk, K Gulfo-van Beusekom, I.E.Pol-Hofstad, H Schuten, M Boonman and P V Bartels, Food Technology Centre Wageningen UR, The Netherlands Scaling up of equipment for pulsed electric field treatment of foods E van den Bosch, formerly University of Delft, The Netherlands Regulatory acceptance of pulsed electric fields processing of foods M Smith, formerly Unilever Health Institute Vlaardingen, The Netherlands and Philip Morris International, Switzerland

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