Table of Contents: Preservation of foods with pulsed electric fields /

Other Authors:	Barbosa-Cánovas, Gustavo V.
Format:	Book
Language:	English
Published:	San Diego, Calif. : Academic Press, ©1999.
Series:	Food science and technology international series
Subjects:	Food > Preservation. Electric fields > Industrial applications. Aliments > Conservation. Champs électriques > Applications industrielles. TECHNOLOGY & ENGINEERING > Food Science.
Online Access:	http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=205288

Table of Contents:

Front Cover; Preservation of Foods with Pulsed Electric Fields; Copyright Page; Contents; Preface; Acknowledgments; Chapter 1. Fundamentals of High-Intensity Pulsed Electric Fields (PEF); Chapter 2. Design of PEF Processing Equipment; Chapter 3. Biological Principles for Microbial Inactivation in Electric Fields; Chapter 4. PEF-Induced Biological Changes; Chapter 5. PEF Inactivation of Vegatative Cells, Spores, and Enzymes in Foods; Chapter 6. Food Processing by PEF; Chapter 7. Hazard Analysis and Critical Control Point (HACCP) in PEF Processing.