Gustavo V. Barbosa-Canovas; Alan Mortimer; David Lineback; Walter Spiess; Ken Buckle; Paul Colonna Elsevier Science Publishing Co Inc (2009) Saatavuus: Tilaustuote Kovakantinen kirja
Gustavo V. Barbosa-Cánovas; Bilge Altunakar; Danilo J. Mejía-Lorío Food & Agriculture Organization of the United Nations (FAO) (2010) Saatavuus: Tilaustuote Pehmeäkantinen kirja
Gustavo V. Barbosa-Cánovas; Gláucia María Pastore; Kezban Candoğan; Ilce G. Medina Meza; Suzana Caetano da Silva Lannes; Bu Springer-Verlag New York Inc. (2017) Saatavuus: Tilaustuote Kovakantinen kirja
Gustavo V. Barbosa-Cánovas; Anthony J. Fontana; Shelly J. Schmidt; Theodore P. Labuza John Wiley and Sons Ltd (2020) Saatavuus: Tilaustuote Kovakantinen kirja
Gustavo V. Barbosa-Cánovas (ed.); Gláucia María Pastore (ed.); Kezban Candoğan (ed.); Ilce G. Medina Meza (ed.); Caetano da Springer (2018) Saatavuus: Tilaustuote Pehmeäkantinen kirja
Maria Pilar Montero Garcia; M. Carmen Gómez-Guillén; M. Elvira López-Caballero; Gustavo V. Barbosa-Cánovas Taylor & Francis Inc (2016) Saatavuus: Tilaustuote Kovakantinen kirja
Viktor Nedović; Peter Raspor; Jovanka Lević; Vesna Tumbas Šaponjac; Gustavo V. Barbosa-Cánovas Springer International Publishing AG (2015) Saatavuus: Tilaustuote Kovakantinen kirja
Amauri Rosenthal; Rosires Deliza; Jorge Welti-Chanes; Gustavo V. Barbosa-Cánovas Springer-Verlag New York Inc. (2018) Saatavuus: Tilaustuote Kovakantinen kirja
Taylor & Francis Inc Sivumäärä: 720 sivua Asu: Kovakantinen kirja Painos: 1 Julkaisuvuosi: 2004, 30.11.2004 (lisätietoa) Kieli: Englanti
Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve the safety, quality, and nutritional value of various food products.
Documents the results of the Emerging Technologies for the Food Industry symposium held in Madrid, Spain.
Spanning the most influential breakthroughs in food engineering, this guide demonstrates the successful application of PEF technology to products such as fruit juices, eggs, and milk. It also studies factors affecting the PEF resistance of microorganisms, analyzes methods in predictive microbiology and its impact on food safety systems, and examines advances in the use of freezing technologies, ultraviolet light, supercritical fluid extraction, and commercial high-pressure equipment.
