PRESERVATION OF FOODS WITH PULSED ELECTRIC FIELDS

By MICHAEL HERNANDEZ

CONTENTS BASIC FOOD MICROBIOLOGY, PART ONE: THERMAL FOOD PRESERVATION THERMAL PROCESSING OF LIQUID FOODS WITH OR WITHOUT PARTICULATES, ASEPTIC PROCESSING, UHT AND ASEPTIC PROCESSING OF MILK AND MILK PRODUCTS, MICROWAVE AND RADIO-FREQUENCY HEATING, NOVEL THERMAL PROCESSING TECHNOLOGIES, RADIO-FREQUENCY HEATING: COMMERCIAL DEVELOPMENTS, SOUS VIDE AND COOK-CHILL PROCESSING OF FOODS: CONCEPT DEVELOPMENT AND MICROBIOLOGICAL SAFETY, PART TWO: NON-THERMAL FOOD PRESERVATION ACTIVE PACKAGING: A NONTHERMAL PROCESS, THE OZONATION CONCEPT: ADVANTAGES OF OZONE TREATMENT AND COMMERCIAL DEVELOPMENTS, ELECTRONIC PASTEURIZATION, HIGH-PRESSURE PROCESSING OF FOODS, PULSED ELECTRIC FIELD TECHNOLOGY: EFFECT ON MILK AND FRUIT JUICES,