Title:

Oddziaływanie prądu elektrycznego na drobnoustroje

Subtitle:

Oddziaływanie prądu elektrycznego na drobnoustroje

Creator:

Kornacki, Kazimierz ; Kłębukowska, Lucyna ; Żywica, Ryszard ; Budny, Janusz

Publisher:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Date issued/created:

1998

Subject and Keywords:

biotechnology

Abstract:

The research results of the past few years indicated the possibility of applying electric currentto reduce microbial contamination and to prolonge shelf-life of food products. Very promisingresults were obtained using the pulsed electric field (PEF) for the inactivation of microorganisms.According to the published results, it seems that the use of PEF could be non-thennal andenergy-saving method alternative to the traditional heat sterilization used in food preservation.The new method minimizes is undesirable changes in thermolabile food compounds and preventsthe formation of Maillard reaction products which are produced at high temperatures.

Relation:

Biotechnologia, vol.40, 1 (1998)-.

Volume:

40

Issue:

1

Start page:

212

End page:

223

Resource type:

Text

Detailed Resource Type:

Article

Format:

application/pdf

Resource Identifier:

0860-7796 ; IChB B-36

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