Preservation of liquid foods by high intensity pulsed electric fields—basic concepts for process design-Reference-Cited by-同舟云学术

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Preservation of liquid foods by high intensity pulsed electric fields—basic concepts for process design

Published:2001-03 Issue:3-4 Volume:12 Page:103-111
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Heinz V.,Alvarez I.,Angersbach A.,Knorr D.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference44 articles.

1. Preservation of foods with pulsed electric fields;Barbosa-Canovas,1999

2. Food precessing by pulsed electric fields;Barsotti;Food Reviews International,1999

3. Manual of systematic bacteriology,1986

4. A high-voltage pulse generator with mean power up to 50kW for the treatment of foodstuffs;Boyko;Instruments and Experimental Techniques,1998

5. Cell fusion and cell poration by pulsed radio-frequency electric fields;Chang,1989

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