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020 _a9780387311227
_99780387311227
024 7 _a10.1007/9780387311227
_2doi
035 _avtls000330901
039 9 _a201509030220
_bVLOAD
_c201404121731
_dVLOAD
_c201404091509
_dVLOAD
_c201401311355
_dstaff
_y201401301157
_zstaff
040 _aMX-SnUAN
_bspa
_cMX-SnUAN
_erda
050 4 _aTP248.65.F66
100 1 _aRaso, Javier.
_eeditor.
_9213823
245 1 0 _aPulsed Electric Fields Technology for the Food Industry :
_bFundamentals and Applications /
_cedited by Javier Raso, Volker Heinz.
264 1 _aBoston, MA :
_bSpringer US,
_c2006.
300 _axiv, 245 páginas,
_brecurso en línea.
336 _atexto
_btxt
_2rdacontent
337 _acomputadora
_bc
_2rdamedia
338 _arecurso en línea
_bcr
_2rdacarrier
347 _aarchivo de texto
_bPDF
_2rda
490 0 _aFood Engineering Series,
_x1571-0297
500 _aSpringer eBooks
505 0 _aPulsed Electric Fields Processing of Foods: An Overview -- Generation and Application of High Intensity Pulsed Electric Fields -- Fundamental Aspects of Microbial Membrane Electroporation -- Effects of Pulsed Electric Fields -- Microbial Inactivation by Pulsed Electric Fields -- Effect of PEF on Enzymes and Food Constituents -- Extraction of Intercellular Components by Pulsed Electric Fields -- Applications and Equipments -- Applications of Pulsed Electric Fields Technology for the Food Industry -- Pulsed Power Systems for Application of Pulsed Electric Fields in the Food Industry.
520 _aIn an attempt to improve, or replace, existing food processing methods, several novel technologies have been investigated. Some of these emerging technologies have become alternative means of developing new foods or improving the safety and quality of existing ones while reducing energy consumption for the food industry. Among all emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is one of the most appealing due to its short treatment times and reduced heating effects. Its capability to enhance extraction processes and to inactivate microorganisms at temperatures that do not cause any deleterious effect on flavor, color or nutrient value of foods, opens interesting possibilities for the food processing industry. This book presents the information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers. It offers to anyone interested in this subject a comprehensive knowledge in this field. About the Editors: Javier Raso is a Professor of Food Technology at the University of Zaragoza in Spain. Volker Heinz is a Head of the German Institute of Food Technology at Quakenbrueck.
590 _aPara consulta fuera de la UANL se requiere clave de acceso remoto.
700 1 _aHeinz, Volker.
_eeditor.
_9301114
710 2 _aSpringerLink (Servicio en línea)
_9299170
776 0 8 _iEdición impresa:
_z9780387310534
856 4 0 _uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.1007/978-0-387-31122-7
_zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL)
942 _c14
999 _c277918
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