Table of Contents

Engineering Aspects of the Continuous Treatment of Fluid Foods by Pulsed Electric Fields Microbial Inactivation of Foods by Pulsed Electric Field Inactivation of Escherichia coli in Skim Milk using Pulsed Electric Fields Effect of Added Calcium and EDTA on the Inactivation of a Protease from Pseudomonas fluorescens M3/6 When Exposed to Pulsed Electric Fields Pulsed Electric Field and High Hydrostatic Pressure Induced Leakage of Cellular Material from Saccharomyces cerevisiae Inactivation of E. coli in Liquid Whole Eggs Using Pulsed Electric Field Change in Susceptibility of Proteins to Proteolysis and the Inactivation of an Extracellular Protease from Pseudomonas fluorescens M3/6 when Exposed to Pulsed Electric Fields High Voltage Pulsed Electric Field Induced Structural Changes and Inactivation of Saccharomyces cerevisiae Electron Microscopy of Saccharomyces cerevisiae Treated with High Intensity Pulsed Electric Fields Inactivation of Bacillus subtilis Spores Using High Voltage Pulsed Electric Field Enzymatic Inactivation by Pulsed Electric Fields, A Review Pulsed Electric Field Modification of Milk Alkaline Phosphatase Activity Pulsed Electric Field Denaturation of Bovine Alkaline Phosphatase Pulsed Electric Field Treatment of Food and Product Safety Assurance Physical Properties of Liquid Foods for Pulsed Electric Field Treatment Reformulation of a Cheese Sauce and Salsa to Be Processed Using Pulsed Electric Fields Comparison Study of Pulsed Electric Fields, High Hydrostatic Pressure, and Thermal Processing on the Electrophoretic Patterns of Liquid Whole Egg Comparison of Pulsed Electric Field, High Hydrostatic Pressure, and Heat Exchanger Processing Methods to Inactivate Saccharomyces cerevisiae Shelf Stability, Sensory Analysis, and Volatile Flavor Profile of Raw Apple Juice after Pulsed Electric Field, High Hydrostatic Pressure, or Heat Exchanger Processing

About the Author

Barbosa-Canovas, Gustavo V.; Zhang, Q. Howard