Pulsed Electric Fields in Food Processing : Fundamental Aspects and Applications

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