@article{1443760,
      recid = {1443760},
      author = {Raso, Javier, and Heinz, Volker, and Alvarez, Ignacio, and  Toepfl, Stefan,},
      title = {Pulsed electric fields technology for the food industry :  fundamentals and applications /},
      pages = {1 online resource (xx, 350 pages) :},
      abstract = {Among all nonthermal food processing technologies, high  intensity pulsed electric fields (PEF) is one of the most  appealing due to its short treatment times and reduced  heating effects. Its capability to enhance extraction  processes and to inactivate microorganisms at temperatures  that do not cause any deleterious effect on flavor, color  or nutrient value of foods opens interesting possibilities  for the food processing industry. This new and revised  edition of Pulsed Electric Fields Technology for the Food  Industry presents the information accumulated on PEF over  the last decade by experienced microbiologists,  biochemists, food technologists and electrical and food  engineers. With insight into current applications of PEF  across the food industry, this text offers a comprehensive  and up to date resource on PEF application in the food  industry from the scientific fundamentals to its use in  various food types to environmental and regulatory aspects.  For researchers and industry professionals seeking a single  source containing all of the relevant and up to date  information on PEF in foods, look no further than this  essential text.},
      url = {http://library.usi.edu/record/1443760},
      doi = {https://doi.org/10.1007/978-3-030-70586-2},
}