Información General

• Autores: Javier Raso, Santiago Condón Usón, Ignacio Álvarez Lanzarote, Ana Cristina Sánchez Gimeno
• Editores: Springer Alemania
• Año de publicación: 2022
• Edición: 2ª
• País: Alemania
• Idioma: inglés
• ISBN: 9783030705855, 9783030705862
• Texto completo no disponible (Saber más ...)

Otros catálogos

• Red de Bibliotecas Universitarias (REBIUN)

Listado de artículos

• • Part I Fundamentals of Application of Pulsed Electric Fields in the Food Industry

    • History of pulsed electric fields in food processing

      Werner Sitzmann, Javier Raso, Ignacio Álvarez Lanzarote

      págs. 3-54

      

    • Generation and application of high Intensity Pulsed electric Fields

      M.J. Löffler

      págs. 55-106

      

    • The Phenomenom of Electroporation

      Samo Mahnic Kalamiza, Damijan Miklavcic

      págs. 107-142

      

    • Electrochemical Reactions in Pulsed Electric Fields Treatment

      Gianpero Pataro, Giovanna Ferrari

      págs. 143-166

      

  • Part II Effects of Interest of Pulsed Electric Fields in the Food Industry

    • Microbial inactivation by pulsed electric fields

      Carlota Delso Muniesa, Santiago Condón Usón, Javier Raso, Ignacio Álvarez Lanzarote

      págs. 169-208

      

    • Cell Membrane Permeabilization by Pulsed Electric Fields for Efficient Extraction of Intercellular Components from Foods

      E. Vorobiev, N.I. Lebovka

      págs. 209-270

      

    • Effect of Pulsed Electric Fields on Food Quality

      Olga Martín Belloso, Robert C. Soliva Fortuny, Mariana Morales de la Peña

      págs. 271-296

      

  • Part III Applications of Pulsed Electric Fields In the Food Industry

    • Liquid Food Pasteurization by Pulsed Electric Fields

      Rian Timmermans, Masja Nierop Groot, Ariette M. Matser

      págs. 299-324

      

    • Pulsed Electric Fields in the Potato Industry

      Kevin Hill, Robin Ostermeier, Stefan Töpfl, Volker Heinz

      págs. 325-336

      

    • Applications of pulsed electric fields in winemaking

      Marcos Andrés Maza, Ignacio Álvarez Lanzarote, Javier Raso

      págs. 337-356

      

    • Applying pulsed electric fields to improve olive oil extraction

      Ana Cristina Sánchez Gimeno, Ignacio Álvarez Lanzarote, Javier Raso

      págs. 357-368

      

    • Integration of Pulsed Electric Fields in the Biorefinery Concept to Extract Microalgae Components of interest for Food Industry

      Christian Adrian Gusbeth, Wolfgang Frey

      págs. 369-384

      

    • Drying Improving by Pulsed Electric Fields

      Artur Wiktor, Oleksii Parniakov, Dorota Witrowa Rajchert

      págs. 385-398

      

    • Pulsed Electric Fields Application in Meat Processing

      Roman Karki, Indrawati Oey, Phil Bremer, Patrick Silcock

      págs. 399-438

      

    • Other applications of pulsed electric fields technology for the food industry

      Diederich Aguilar Machado, Javier Raso

      págs. 439-468

      

  • Part IV Pulsed Electric Fields ProcessingIn the Food Industry

    • Pulsed Electric Field Process Performance Analisys

      Henry Jaeger, Thomas Fauster, Felix Schottroff

      págs. 469-488

      

    • Pulsed Electric Fields Industrial Equipment Design

      Volker Heinz, Stefan Toepfl

      págs. 489-504

      

    • Process Validation and Higienic Design for Pulsed Electric Field Processing

      Claudia Siemer, Jim Gratzek, Volker Heinz, Stefan Toepfl

      págs. 505-520

      

    • Environmental Impact Assessment of Pulsed electric Fields Thecnology for Food Processing

      Kemal Aganovic, Sergiy Smetana

      págs. 521-540

      

    • Regulation of food processed by Pulsed or Moderate Electric Fields (PEF or MEF)

      James G. Lyng, Fiona Lalor, Geraldine Quinn, Selene Pedrós Garrido

      págs. 541-561