Pulsed electric fields in food processing
Subtitle: fundamental aspects and applications
By: edited by Gustavo V. Barbosa-Cánovas, Q. Howard Zhang.
Contributors: Barbosa-Cánovas, Gustavo V.; Zhang, Q. Howard.; Foodnetbase
Series: Food preservation technology series
Publisher: CRC Press
Published: 2001
Place of publication: Boca Raton, Fla
Language: eng
Format: Electronic resource
Number of pages: 289
Subjects: Electronic books; Food -- Preservation.; Electric fields -- Industrial applications.
Notes: Includes bibliographical references and index.

Electronic reproduction. System requirements: Adobe Acrobat Reader. Available via the World Wide Web. Access restricted to users at licensed institutions.
Table of contents: title: Pulsed electric field processing / In-flow PEF treatment / Engineering aspects of the continuous treatment of fluid foods by pulsed electric fields / Physical properties / Enzymatic inactivation by pulsed electric fields / Pulsed electric field modification of milk alkaline phosphatase activity / Pulsed electric field denaturation of bovine alkaline phosphatase / Change in susceptibility of proteins to proteolysis and the inactivation of an extracellular protease from pseudomonas fluorescens m3/6 when exposed to pulsed electric fields / Effect of added calcium and edta on the inactivation of a protease from pseudomonas fluorescens m3/6 when exposed to pulsed electric fields / Nonthermal inactivation of endoproteases by pulsed electric field technology / Inactivation of listeria innocua and pseudomonas fluorescens in skim milk treated with pulsed electric fields (PEF) / Inactivation of bacillus subtilis spores using high voltage pulsed electric fields / Pulsed electric field and high hydrostatic pressure induced leakage of cellular material from saccharomyces cerevisiae / Inactivation of pseudomonas fluorescens in liquid whole egg / Reformulation of a cheese sauce and salsa to be processed using pulsed electric fields / Comparison study of pulsed electric fields, high hydrostatic pressure, and thermal processing on the electrophoretic patterns of liquid whole eggs / Shelf stability, sensory analysis, and volatile flavor profile of raw apple juice after pulsed electric field, high hydrostatic pressure, or heat exchanger processing / Pulsed electric field treatment of food and product safety assurance.