Subtitle:

Zastosowanie pulsacyjnego pola elektrycznego wysokiej intensywności do pasteryzacji płynnych produktów żywnościowych

Publisher:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Abstract:

Food processing using high-intensity pulsed electric fields (PEF) is a new technology to inactivatemicroorganisms and enzymes. There is only a small increase in food temperature during thatprocess. Inactivation is propably caused by changes in the semipermeable barrier of the cell membrane. High-intensity PEF provides an alternative to conventional thermal methods, where theinactivation of microorganisms implies the loss of valuable nutrients and faste quality.

Relation:

Biotechnologia, vol.44, 1 (1999)-.

Volume:

44

Issue:

1

Start page:

84

End page:

93

Detailed Resource Type:

Article

Format:

application/pdf

Resource Identifier:

0860-7796 ; oai:rcin.org.pl:143452 ; IChB B-40

Source:

Library of Institute of Bioorganic Chemistry PAS

Language:

pol

Language of abstract:

eng

Temporal coverage:

1988-2010

Rights:

Creative Commons Attribution BY-SA 4.0 license

Terms of use:

Copyright-protected material. [CC BY-SA 4.0] May be used within the scope specified in Creative Commons Attribution BY-SA 4.0 license, full text available at:

Digitizing institution:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Original in:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Projects co-financed by:

Operational Program Digital Poland, 2014-2020, Measure 2.3: Digital accessibility and usefulness of public sector information; funds from the European Regional Development Fund and national co-financing from the state budget.

Access:

Open