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High hydrostatic pressure and pulsed electric fields. An overview

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dc.contributor.author STOICA, Maricica
dc.contributor.author FILIMON, Veronica
dc.contributor.author ALEXE, Petru
dc.contributor.author GITIN, Liliana
dc.date.accessioned 2019-11-05T10:45:13Z
dc.date.available 2019-11-05T10:45:13Z
dc.date.issued 2012
dc.identifier.citation STOICA, Maricica, FILIMON, Veronica, ALEXE, Petru, GITIN, Liliana. High hydrostatic pressure and pulsed electric fields. An overview. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 187-189. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6087
dc.description.abstract The conventional heat treatment ensures food safety but can lead to undesirable changes both in the nutritional and in the sensorial properties of the foods. In order to avoid these unfavourable changes during the heat treatment, in the last decades alternative food technologies are receiving much attention. High Hydrostatic Pressure (HHP) and Pulsed Electric Fields (PEF), as alternative food technologies, are considered to be the best options for expanding the shelf life based on results of quality food parameters. The aim of this review is to present some general aspects about HHP and PEF technologies. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject food safety en_US
dc.subject HHP en_US
dc.subject PEF en_US
dc.title High hydrostatic pressure and pulsed electric fields. An overview en_US
dc.type Article en_US


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