Pulsed Electric Fields in Food Processing : Fundamental Aspects and Applications

✍ Scribed by Barbosa-Cánovas, Gustavo V.; Zhang, Q. Howard

• Publisher: RC Press [Imprint]
• Year: 2001
• Tongue: English
• Leaves: 273
• Series: Food preservation technology series
• Category: Library

✦ Table of Contents

Content: Cover
Half Title
Series Page
Title Page
Copyright Page
Dedication
Table of Contents
Series Preface
Preface
Acknowledgements
List of Contributors
Chapter 1: PULSED ELECTRIC FIELD PROCESSING: AN OVERVIEW
Introduction
In-Flow PEF Treatment
Final Remarks and Hypotheses
References
Chapter 2: ENGINEERING ASPECTS OF THE CONTINUOUS TREATMENT OF FLUID FOODS BY PULSED ELECTRIC FIELDS
Abstract
Introduction
Experimental Installation
Mathematical Model of Continuous Operation
Experimental Results
Conclusions
Nomenclature
Acknowledgement
References Chapter 3: PHYSICAL PROPERTIES OF LIQUID FOODS FOR PULSED ELECTRIC FIELD TREATMENTAbstract
Introduction
Materials and Methods
Results and Discussion
Conclusions
References
Chapter 4: ENZYMATIC INACTIVATION BY PULSED ELECTRIC FIELDS: A REVIEW
Summary
References
Chapter 5: PULSED ELECTRIC FIELD MODIFICATION OF MILK ALKALINE PHOSPHATASE ACTIVITY
Abstract
Introduction
Material and Methods
Results and Discussion
Conclusions
References
Chapter 6: PULSED ELECTRIC FIELD DENATURATION OF BOVINE ALKALINE PHOSPHATASE
Abstract
Introduction
Materials and Methods
Results and Discussion ConclusionsNomenclature
References
Chapter 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
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusions
Acknowledgements
References
Chapter 8: EFFECT OF ADDED CALCIUM AND EDTA ON THE INACTIVATION OF A PROTEASE FROM PSEUDOMONAS FLUORESCENS M3/6 WHEN EXPOSED TO PULSED ELECTRIC FIELDS
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusions
References Chapter 9: NONTHERMAL INACTIVATION OF ENDOPROTEASES BY PULSED ELECTRIC FIELD TECHNOLOGYAbstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
Acknowledgements
References
Chapter 10: INACTIVATION OF LISTERIA INNOCUA AND PSEUDOMONAS FLUORESCENS IN SKIM MILK TREATED WITH PULSED ELECTRIC FIELDS (PEF)
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusions
References
Chapter 11: INACTIVATION OF BACILLUS SUBTILIS SPORES USING HIGH VOLTAGE PULSED ELECTRIC FIELDS
Abstract
Introduction
Materials and Methods
Results and Discussion ConclusionsAcknowledgement
References
Chapter 12: PULSED ELECTRIC FIELD AND HIGH HYDROSTATIC PRESSURE INDUCED LEAKAGE OF CELLULAR MATERIAL FROM SACCHAROMYCES CEREVISIAE
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusions
Acknowledgements
References
Chapter 13: NONTHERMAL INACTIVATION OF PSEUDOMONAS FLUORESCENS IN LIQUID WHOLE EGG
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusions
References
Chapter 14: REFORMULATION OF A CHEESE SAUCE AND SALSA TO BE PROCESSED USING PULSED ELECTRIC FIELDS
Abstract
Introduction

✦ Subjects

Food -- Preservation.;Electric fields -- Industrial applications.;TECHNOLOGY / Food Science.