南開科技大學圖書館 |

Language: 繁體中文

說明(常見問題)

南開科技大學

圖書館首頁

編目中圖書申請

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Preservation of foods with pulsed el...

Barbosa-Canovas, Gustavo V.

Preservation of foods with pulsed electric fields

紀錄類型:	書目-電子資源 : 單行本
正題名/作者:	Preservation of foods with pulsed electric fields/ Gustavo V. Barbosa-Canovas ... [et al.].
其他作者:	Barbosa-Canovas, Gustavo V.
出版者:	San Diego :Academic Press,c1999.
面頁冊數:	xiii, 197 p. :ill. ;24 cm.
叢書名:	Food science and technology international series
標題:	Food - Preservation. -
電子資源:	An electronic book accessible through the World Wide Web; click for information
ISBN:	9780080539461 (electronic bk.)
ISBN:	0080539467 (electronic bk.)
ISBN:	9780120781492 (paper)
ISBN:	0120781492 (paper)

Preservation of foods with pulsed electric fields
Preservation of foods with pulsed electric fields[electronic resource] /Gustavo V. Barbosa-Canovas ... [et al.]. - San Diego :Academic Press,c1999. - xiii, 197 p. :ill. ;24 cm. - Food science and technology international series.

Includes bibliographical references and index.

Fundamentals 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 Vegetative Cells, Spores, and Enzymes in Foods. Food Processing by PEF. HACCP in PEF Processing. PEF in the Food Industry for the New Millennium. Subject Index.

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 * Fundamentals 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.

Electronic reproduction.
Amsterdam :
Elsevier Science & Technology,
2007.

Mode of access: World Wide Web.

ISBN: 9780080539461 (electronic bk.)Subjects--Topical Terms:

1000060561
Food
--Preservation.Index Terms--Genre/Form:

172687
Electronic books.

LC Class. No.: TP371.7 / P74 1999eb

Dewey Class. No.: 664/.028

National Agricultural Library Call No.: TP371.2.P74 / 1999

Preservation of foods with pulsed electric fields
LDR:02685nmm 22003134a 4500 001 1000046000
003 OCoLC
005 20091026094528.0
006 m d
007 cr cn
008 070806s1999 caua sb 001 0 eng d
020 $a 9780080539461 (electronic bk.)
020 $a 0080539467 (electronic bk.)
020 $a 9780120781492 (paper)
020 $a 0120781492 (paper)
035 $a (OCoLC)162569311
035 $a ocn162569311
040 $a OPELS $c OPELS
050 1 4 $a TP371.7 $b P74 1999eb
070 1 $a TP371.2.P74 $b 1999
082 0 4 $a 664/.028 $2 22{me_controlnum}
245 0 0 $a Preservation of foods with pulsed electric fields $h [electronic resource] / $c Gustavo V. Barbosa-Canovas ... [et al.].
260 $a San Diego : $b Academic Press, $c c1999.
300 $a xiii, 197 p. : $b ill. ; $c 24 cm.
440 0 $a Food science and technology international series
504 $a Includes bibliographical references and index.
505 0 $a Fundamentals 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 Vegetative Cells, Spores, and Enzymes in Foods. Food Processing by PEF. HACCP in PEF Processing. PEF in the Food Industry for the New Millennium. Subject Index.
520 $a 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 * Fundamentals 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.
533 $a Electronic reproduction. $b Amsterdam : $c Elsevier Science & Technology, $d 2007. $n Mode of access: World Wide Web. $n System requirements: Web browser. $n Title from title screen (viewed on Aug. 2, 2007). $n Access may be restricted to users at subscribing institutions.
650 0 $a Food $x Preservation. $3 1000060561
650 0 $a Electric fields $x Industrial applications. $3 1000060562
655 7 $a Electronic books. $2 local. $3 172687
700 1 $a Barbosa-Canovas, Gustavo V. $3 1000060560
710 2 $a ScienceDirect (Online service) $3 1000060142
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780120781492 $z An electronic book accessible through the World Wide Web; click for information