Pulsed electric field (PEF) processing of foods and its combination with electron beam processing
作者： O.P. Chauhan , L.E. Unni
DOI: 10.1533/9781782421085.2.157
关键词:
摘要: This chapter reviews PEF processing as an alternative to conventional thermal improve the shelf life of foods without significantly affecting their nutritional and sensory qualities. The also historical development for pasteurization its basic fundamental principles. effects on microbial inactivation, physico-chemical attributes from plant animal origin, are major highlights this chapter. Future prospects in combination with electron beam technology decontamination have been detailed
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