12,300+ cookbooks Ships from the US · 30-day returns
👤 My Account
🔪 Methods & Techniques

Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications

✍️ Barbosa-Canovas, Gustavo V
$400.00
Backordered — usually ships in 1–4 weeks
🏛 CRC Press 📅 2001 📔 Hardcover ISBN: 9781566767835
📚 This Book in Collections

📝 Description: Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications

Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications presents wide-ranging research and recent developments in this emerging technology. It includes 17 contributions by leading research groups, covering both fundamental and applied aspects of pulsed electric fields. Topics include engineering aspects, key physical propert

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

Reader rating

Reviews yet. Be the first!

✍️ More books by this author Barbosa-Canovas, Gustavo V

All books by this author →
Food Engineering Laboratory Manual
★★★★★
★★★★★
4.5
Barbosa-Canovas, Gustavo V
Food Engineering Laboratory Manual
$140.99
78

🏛 Books from this publisher CRC Press

All books from this publisher →
Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification
★★★★★
★★★★★
4.5
Nussinovitch, Amos
Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification
$166.99
79
Proceedings of the Ninth North American Blueberry Research and Extension Workers Conference
★★★★★
★★★★★
4.7
Eaton, Leonard
Proceedings of the Ninth North American Blueberry Research and Extension Workers Conference
$280.00
89
Handbook of Spices, Seasonings, and Flavorings
★★★★★
★★★★★
4.6
Raghavan, Susheela
Handbook of Spices, Seasonings, and Flavorings
$350.00
86
Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries
★★★★★
★★★★★
4.7
Fito, Pedro
Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries
$400.00
88
Technology for Wine and Beer Production from Ipomoea Batatas
★★★★★
★★★★★
4.7
Panda, Sandeep Kumar
Technology for Wine and Beer Production from Ipomoea Batatas
$70.99
87
The Working Garde Manger
★★★★★
★★★★★
4.6
Meyer, Al
The Working Garde Manger
$107.99
86
A Chef's Guide to Gelling, Thickening, and Emulsifying Agents
★★★★★
★★★★★
4.6
Alicia Foundation
A Chef's Guide to Gelling, Thickening, and Emulsifying Agents
$280.00
86
Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings
★★★★★
★★★★★
4.5
Arndt, Alice
Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings
$73.99
80

You might also like

See more →
Food Engineering Laboratory Manual
★★★★★
★★★★★
4.4
1
Barbosa-Canovas, Gustavo V
Food Engineering Laboratory Manual
$140.99
78
Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality
★★★★★
★★★★★
4.8
Gunasekaran, Sundaram
Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality
$400.00
91
Immunology in Plant Health and Its Impact on Food Safety
★★★★★
★★★★★
4.8
Narayanasamy, P
Immunology in Plant Health and Its Impact on Food Safety
$280.00
91
Wheat: Chemistry and Utilization
★★★★★
★★★★★
4.7
Cornell, Hugh
Wheat: Chemistry and Utilization
$400.00
89
Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries
★★★★★
★★★★★
4.7
Fito, Pedro
Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries
$400.00
88
Phenolics in Food and Nutraceuticals
★★★★★
★★★★★
4.6
1
Shahidi, Fereidoon
Phenolics in Food and Nutraceuticals
$400.00
86
Functional Foods: Biochemical and Processing Aspects, Volume 1
★★★★★
★★★★★
4.6
1
Mazza, Giuseppe
Functional Foods: Biochemical and Processing Aspects, Volume 1
$400.00
86
A Chef's Guide to Gelling, Thickening, and Emulsifying Agents
★★★★★
★★★★★
4.6
1
Alicia Foundation
A Chef's Guide to Gelling, Thickening, and Emulsifying Agents
$280.00
86
The Working Garde Manger
★★★★★
★★★★★
4.6
1
Meyer, Al
The Working Garde Manger
$107.99
86
Innovations in Food Processing
★★★★★
★★★★★
4.6
1
Gould, Grahame W
Innovations in Food Processing
$94.99
86
Home Genres
Cart
Wishlist