Dataciencia

Colección SciELO Chile

Impact of PEF treatment inhomogeneity such as electric field distribution, flow characteristics and temperature effects on the inactivation of E. coli and milk alkaline phosphatase

Indexado

WoS	WOS:000270620600011
Scopus	SCOPUS_ID:68949191200

DOI

10.1016/J.IFSET.2009.03.001

Año

2009

Tipo

artículo de investigación

Citas Totales

Autores Afiliación Chile

Instituciones Chile

% Participación
Internacional

Autores
Afiliación Extranjera

Instituciones
Extranjeras

Abstract

Industrial relevance: The application of pulsed electric field as a non-thermal pasteurization technology requires an accurately defined treatment intensity followed by a predictable microbial inactivation. Unavoidable thermal effects occurring during PEF treatment due to ohmic heating have to be minimized to assure the retention of heat-sensitive nutrients and bioactive compounds. The presented investigations contribute to the fulfilment of these requirements for further successful industrial implementation of the PEF technology such as the selective inactivation or retention of enzyme activity in liquid food systems. (C) 2009 Elsevier Ltd. All rights reserved.

Revista

Revista	ISSN
Innovative Food Science & Emerging Technologies	1466-8564

Métricas Externas

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Disciplinas de Investigación

WOS
Food Science & Technology

Scopus
Chemistry (All)
Industrial And Manufacturing Engineering
Food Science

SciELO
Sin Disciplinas

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Publicaciones WoS (Ediciones: ISSHP, ISTP, AHCI, SSCI, SCI), Scopus, SciELO Chile.

Colaboración Institucional

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Autores - Afiliación

Ord.	Autor	Género	Institución - País
1	Jaeger, Henry	Hombre	Berlin Univ Technol - Alemania Technical University of Berlin - Alemania Technische Universität Berlin - Alemania
2	MENESES-VILLALOBOS, NICOLAS	Hombre	Berlin Univ Technol - Alemania Universidad Austral de Chile - Chile Technical University of Berlin - Alemania Technische Universität Berlin - Alemania
3	Knorr, Dietrich	Hombre	Berlin Univ Technol - Alemania Technical University of Berlin - Alemania Technische Universität Berlin - Alemania

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Origen de Citas Identificadas

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Citas identificadas: Las citas provienen de documentos incluidos en la base de datos de DATACIENCIA

Citas Identificadas: 2.41 %
Citas No-identificadas: 97.59 %

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Citas identificadas: Las citas provienen de documentos incluidos en la base de datos de DATACIENCIA

Citas Identificadas: 2.41 %
Citas No-identificadas: 97.59 %

Financiamiento

Fuente
Deutscher Akademischer Austauschdienst
Commission of the European Communities
Bundesministerium fur Wirtschaft und Technologie
DAAD (German Academic Exchange Service)
FEI (Forschungskreis der Ernahrungsindustrie e.V., Bonn)
German Ministry of Economics and Technology
Forschungskreis der ErnÃ¤hrungsindustrie
Forschungskreis der Ernährungsindustrie

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Agradecimientos

Agradecimiento
This research project was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernahrungsindustrie e.V., Bonn). Project AiF 15610 N and by the Commission of the European Communities, Framework 6. Priority 5 'Food Quality and Safety,' Integrated Project NovelQ FP6-CT-2006-015710. Nicolas Meneses gratefully acknowledges the financial support from DAAD (German Academic Exchange Service).
This research project was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn), Project AiF 15610 N and by the Commission of the European Communities, Framework 6, Priority 5 ‘Food Quality and Safety,’ Integrated Project NovelQ FP6-CT-2006-015710. Nicolas Meneses gratefully acknowledges the financial support from DAAD (German Academic Exchange Service).

Agradecimiento

This research project was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernahrungsindustrie e.V., Bonn). Project AiF 15610 N and by the Commission of the European Communities, Framework 6. Priority 5 'Food Quality and Safety,' Integrated Project NovelQ FP6-CT-2006-015710. Nicolas Meneses gratefully acknowledges the financial support from DAAD (German Academic Exchange Service).

This research project was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn), Project AiF 15610 N and by the Commission of the European Communities, Framework 6, Priority 5 ‘Food Quality and Safety,’ Integrated Project NovelQ FP6-CT-2006-015710. Nicolas Meneses gratefully acknowledges the financial support from DAAD (German Academic Exchange Service).