Pulsed Electric Fields in Food Processing 1st Edition by Gustavo V. Barbosa-Canovas, Q. Howard Zhang – Ebook PDF Instant Download/Delivery: 0367455331, 978-0367455330
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Product details:
ISBN 10: 0367455331
ISBN 13: 978-0367455330
Author: Gustavo V. Barbosa-Canovas, Q. Howard Zhang
Pulsed Electric Fields in Food Processing 1st Table of contents:
1. Pulsed Electric Field Processing: An Overview
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Introduction
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In-Flow PEF Treatment
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Final Remarks and Hypotheses
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References
2. Engineering Aspects of The Continuous Treatment of Fluid Foods By Pulsed Electric Fields
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Abstract
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Introduction
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Experimental Installation
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Mathematical Model of Continuous Operation
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Experimental Results
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Conclusions
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Nomenclature
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Acknowledgement
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References
3. Physical Properties of Liquid Foods for Pulsed Electric Field Treatment
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Abstract
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Introduction
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Materials and Methods
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Results and Discussion
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Conclusions
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References
4. Enzymatic Inactivation by Pulsed Electric Fields: A Review
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Summary
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References
5. Pulsed Electric Field Modification of Milk Alkaline Phosphatase Activity
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Abstract
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Introduction
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Material and Methods
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Results and Discussion
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Conclusions
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References
6. Pulsed Electric Field Denaturation of Bovine Alkaline Phosphatase
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Abstract
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Introduction
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Materials and Methods
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Results and Discussion
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Conclusions
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Nomenclature
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References
7. 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
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Abstract
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Introduction
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Materials and Methods
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Results and Discussion
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Conclusions
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Acknowledgements
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References
8. Effect of Added Calcium and EDTA on The Inactivation of A Protease from Pseudomonas Fluorescens M3/6 When Exposed to Pulsed Electric Fields
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Abstract
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Introduction
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Materials and Methods
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Results and Discussion
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Conclusions
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References
9. Nonthermal Inactivation of Endoproteases by Pulsed Electric Field Technology
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Abstract
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Introduction
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Materials and Methods
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Results and Discussion
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Conclusion
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Acknowledgements
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References
10. Inactivation of Listeria Innocua and Pseudomonas Fluorescens in Skim Milk Treated with Pulsed Electric Fields (PEF)
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Abstract
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Introduction
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Materials and Methods
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Results and Discussion
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Conclusions
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References
11. Inactivation of Bacillus Subtilis Spores Using High Voltage Pulsed Electric Fields
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Abstract
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Introduction
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Materials and Methods
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Results and Discussion
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Conclusions
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Acknowledgement
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References
12. Pulsed Electric Field and High Hydrostatic Pressure Induced Leakage of Cellular Material from Saccharomyces Cerevisiae
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Abstract
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Introduction
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Materials and Methods
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Results and Discussion
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Conclusions
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Acknowledgements
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References
13. Nonthermal Inactivation of Pseudomonas Fluorescens in Liquid Whole Egg
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Abstract
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Introduction
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Materials and Methods
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Results and Discussion
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Conclusions
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References
14. Reformulation of A Cheese Sauce and Salsa to be Processed Using Pulsed Electric Fields
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Abstract
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Introduction
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Methods and Materials
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Results and Discussion
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Conclusions and Recommendations
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References
15. Comparison Study of Pulsed Electric Fields, High Hydrostatic Pressure, and Thermal Processing on The Electrophoretic Patterns of Liquid Whole Eggs
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Abstract
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Introduction
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Materials and Methods
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Results and Discussion
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Conclusions
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References
16. Shelf Stability, Sensory Analysis, and Volatile Flavor Profile of Raw Apple Juice After Pulsed Electric Field, High Hydrostatic Pressure, or Heat Exchanger Processing
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Abstract
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Introduction
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Materials and Methods
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Results and Discussion
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Conclusions
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Acknowledgements
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References
17. Pulsed Electric Field Treatment of Food and Product Safety Assurance
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