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Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow illustrates innovative applications derived from the use;

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Pulsed Electric Fields in Food Processing

volatile flavor profile, and an industrial perspective on pulsed electric food processing in relation to safety assurance.;

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Pulsed Electric Fields in Food Processing

volatile flavor profile, and an industrial perspective on pulsed electric food processing in relation to safety assurance.;

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Pulsed Electric Fields Technology for the Food Industry

technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating effects. This book presents;

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Sustainable Production Technology in Food

developments to improve sustainability of food production (biopreservation, pulsed electric fields, high pressure processing, ultrasound, cold plasma;

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Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy

Pulsed Electric Energy presents a singular overview of the biorefinery applications of pulsed electric energy for the processing of wastes and;

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Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy

Pulsed Electric Energy presents a singular overview of the biorefinery applications of pulsed electric energy for the processing of wastes and;

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Pulsed Power Systems: Principles and Applications

Pulsed-Power Systems describes the physical and technical foundations for the production and application of high-voltage pulses of very;

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Pulsed Power Systems

Pulsed-Power Systems describes the physical and technical foundations for the production and application of high-voltage pulses of very;

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Emerging Technologies for Food Processing

including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest;

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Innovative Food Processing Technologies

, Radiofrequency, Ultrasound, Ultraviolet, and Pulsed Electric Fields Processing. Ideal for food and process engineers, food technologists, equipment;

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Nonthermal Preservation of Foods

techniques such as high hydrostatic pressure, pulsed electric fields, oscillating magnetic fields, light pulses, ionizing irradiation, the use;

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Liquid Dielectrics in an Inhomger

of high-voltage insulation in pulsed inhomogeneous fields, and applications related to cavitation development in liquid dielectrics, plasma;

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Modern Food Microbiology

on food preservation by modified atmospheres, high pressure and pulsed electric field processing and foodborne pathogens have been introduced.;

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Advances in Food Processing Technology

made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared;

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Innovations in Food Processing

, including high pressure, pulsed electric fields, and hurdle technologies. Other chapters include information about the trends in emerging;

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Modern Food Microbiology

food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers food-borne pathogens, food;

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Packaging for Nonthermal Processing of Food

as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 5

-pressure technology, application of pulsed electric fields in food preservation, green nanotechnology for food processing and preservation;

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Cooking for a Longer, Healthier Life

Most people realize that the selection of food is extremely important for maintaining good health, but how we prepare the food determines;

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Non-thermal Processing of Foods

processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics;

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Towards Healthy and Sustainable Diets

production from the farm to the table and from the policy desk to the real world. Chapters identify, examine, and offer realistic recommendations for;

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Advances in Processing Technologies for Bio-based Nanosystems in Food

Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or;

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Non-Thermal Processing Technologies for the Grain Industry

in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold;

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Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry

emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating;

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Novel Food Processing Technologies

electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence;

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Case Studies in Novel Food Processing Technologies

processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase;

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