Food processing by pulsed electric fields. II. Biological aspects

Food Reviews International

Volumn 15, Issue 2, 1999, Pages 181-213

  Barsotti, L ^a   Cheftel, J C ^a  

^a UNIV MONTPELLIER   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; BIOELECTRIC POTENTIALS; CHEMICAL MODIFICATION; DIGITAL STORAGE; ELECTRIC FIELDS; ENERGY DISSIPATION; FOOD PROCESSING; FOOD STORAGE; FRUIT JUICES; FRUITS; INVESTMENTS; MICROORGANISMS; PHYSIOLOGICAL MODELS;

CHEMICAL COMPOSITIONS; CONTINUOUS OPERATION; INACTIVATION OF MICROORGANISMS; MEMBRANE PERMEABILIZATION; MICROBIAL INACTIVATION; PHYSIOLOGICAL STATE; PULSED ELECTRIC FIELD; TRANSMEMBRANE POTENTIALS;

FOOD MICROBIOLOGY;

ANIMALIA; BACTERIA (MICROORGANISMS);

EID: 0033421662     PISSN: 87559129     EISSN: None     Source Type: Journal    
DOI: 10.1080/87559129909541186     Document Type: Article

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