Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes

Innovative Food Science and Emerging Technologies

Volumn 37, Issue , 2016, Pages 312-321

  Raso, J ^a   Frey, W ^b   Ferrari, G ^c   Pataro, G ^c   Knorr, D ^d   Teissie, J ^e,f   Miklavcic D ^g  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

^b KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

^c UNIVERSITY OF SALERNO   (Italy)

^d TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^e INSTITUT DE PHARMACOLOGIE ET DE BIOLOGIE STRUCTURALE   (France)

^f UNIVERSITÉ PAUL SABATIER   (France)

^g UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Biotechnological processes; Electroporation; Heat transfer; Mass transfer food processes; Microbial inactivation; Pulsed electric field

Indexed keywords

BIOCONVERSION; BIOTECHNOLOGY; CYTOLOGY; DRYING; ELECTRIC FIELDS; EXTRACTION; FOOD MICROBIOLOGY; HEAT TRANSFER; INDUSTRIAL WATER TREATMENT; MASS TRANSFER; WASTEWATER TREATMENT;

ASSISTED PROCESSING; BIOTECHNOLOGICAL PROCESS; ELECTROPORATION; EXPOSURE CONDITIONS; HEAT AND MASS TRANSFER PHENOMENON; MICROBIAL INACTIVATION; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD TREATMENTS;

THERMAL PROCESSING (FOODS);

EID: 84993929487     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.08.003     Document Type: Article

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