High hydrostatic pressure and pulsed electric fields. An overview

STOICA, Maricica; FILIMON, Veronica; ALEXE, Petru; GITIN, Liliana

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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